Provencal pie with Toma’Rito tomatoes

Provencal Toma'Rito pie


  • 20 Toma’Rito tomatoes
  • 100 g grated cheese
  • 1 roll of puff pastry
  • 1 kl. soft mustard
  • 1 kl. of thyme
  • 1 kl. rosemary
  • Pepper and salt

Type of dish



  • Cut the Toma’Rito tomatoes in 2 and remove the seeds. Drain them upside down and pat dry.
  • Preheat the oven to 190 °C
  • Place the rolled out puff pastry with the baking paper in a cake tin (Ø 24 cm) and form thick raised edges.
  • Prick the dough a few times with a fork and brush thinly with the mustard
  • Place the halved Toma’Rito tomatoes side by side, with the cut side up, in the pie dish. Season with pepper, salt, thyme and rosemary. Sprinkle with the grated cheese.
  • Put in the preheated oven for approx. 15 min.

This recipe was created by chef Peppe Giacomazza in collaboration with Njam TV.