Tomato pie
Tomato pie

Tomato pie

Preparation 15 minutes | 1 hour to drain tomatoes
Cooking time 30 minutes
Servings 4 to 5


  • 4 to 5 large red tomatoes, ripe and firm
  • Coarse salt
  • 1 puff pastry for a baking sheet measuring 38 cm x 48 cm (15 x 19 in)
  • 30 ml (2 tbsp) tomato pesto
  • 8 leaves of fresh basil, minced
  • 5 ml (1 tsp) dried oregano
  • 1 green onion, thinly sliced
  • Salt and freshly ground black pepper
  • 500 ml (2 cups) grated cheese of your choice
  • 30 ml (2 tbsp) olive oil


  1. Slice the tomatoes 1 cm thick.
  2. Sprinkle some coarse salt on the surface and allow to drain for an hour on paper towel. 
  3. Set aside.
  4. Preheat the oven to 200°C (400°F).
  5. Roll out the puff pastry unto the pie plate and prick it with a fork.
  6. Spread it with tomato pesto.
  7. Season with salt and pepper (do not add too much salt as the tomatoes have absorbed some of the coarse salt).
  8. Stir gently to coat the tomatoes.
  9. Sprinkle some cheese on the pastry.
  10. Place the tomato slices on the cheese, slightly overlapping.
  11. Drizzle with olive oil and sprinkle with dry oregano. 
  12. Bake in the lower part of the oven for 45 to 60 minutes.
  13. Remove from oven, garnish with basil leaves and green onion slices.
  14. Serve with a green salad.
Availability in stores