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Tomato pie

🍳 70 min

🔥 673 cal

✍️ by Taisiia Dobrozorova

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0 votes

Tomato pie

24 g

Proteins

37 g

Carbs

48 g

Fats

Servings

This tomato pie is topped with ripe heirloom tomatoes and fresh, finely grated cheese for an effortless yet impressive-looking dish. It can be a light summer lunch or served as an appetizer at your next outdoor party. No matter the occasion, it's ideal. Peak-season tomatoes make this pie stand out, and heirloom tomatoes provide beautiful sizes and shapes. Sprinkle the tomatoes with salt and let them sit for 10 minutes to draw out moisture to ensure your pie stays nice and crisp on the bottom. Even after being processed, the dish retains healthy nutrients like vitamins A, C, Calcium, and Iron.

Essential ingredients

  • Flour

    40 g (¼ cup)

  • Butter 82.5%

    40 g (8 tsp)

  • Vinegar

    3 g (½ tsp)

  • Tomatoes

    40 g (¼ pieces)

  • Garlic

    3 g (1 tsp)

  • Gouda cheese

    40 g (2 slices)

  • Egg white

    50 g (1 pieces)

  • Adyghe cheese

    15 g

  • Green onions

    25 g (¼ cup)

Ingredients to taste

Sesame seeds, Salt, Black pepper

How to make

  • 1

    Mix half a cup of flour and a pinch of salt in a food processor. Add butter and pulse until the mixture resembles a coarse meal with a few pea-size pieces of butter remaining.

  • 2

    Place the mixture in a large bowl. Drizzle with vinegar and 1/8 cup cold water. Combine with a fork, adding more ice water by the tablespoonful until a shaggy dough comes together.

  • 3

    Put it onto a work surface and lightly knead until no dry spots remain—Pat into a disk and wrap in plastic. Chill for at least 2-3 hours.

  • 4

    Preheat the oven to 400°. Gently toss garlic, tomatoes, and salt in a large bowl. Let sit for 5 minutes for the tomatoes to release some liquid—drain the tomato mixture and place on paper towels.

  • 5

    Unwrap dough, rolling out on a lightly floured sheet of parchment paper to a 14" round about ⅛" thick.

  • 6

    Put parchment on a baking sheet. Scatter cheese over dough, leaving a 1½" border—set tomatoes with garlic over grated cheese.

  • 7

    Bring edges of the dough up and over filling, overlapping as needed to create about a 1½" border; brush dough with egg.

  • 8

    Sprinkle tomatoes with salt and black pepper. Chill in the freezer for 10 minutes.

  • 9

    Bake galette, rotating once until the crust becomes golden brown. It can take about 60 minutes. Let cool slightly on the baking sheet. Finely grate the zest from the lemon over the galette, and sprinkle with chives.

Weight Loss Tips

  • Tomatoes perfectly remove swelling, saturate with the necessary substances and reduce weight. You can eat them both raw and processed.

  • Buy a pack of egg whites, so you can swap a part of your whole eggs in an omelet or scrambled eggs with a less calorie-dense substance and richer in protein.

  • 20 minutes after each meal, have a glass of warm water. This both encourages you to eat less and aids digestion.

Additional Information

  • Cooking Method

    Baking

  • Recipe category

    Lunch, Mediterranean

  • Recipe cuisine

    Italian

  • Tools

    Oven, Parchment paper, Bowl, Baking sheet, Food processor

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