Tomato Pie with Rosemary
Ingredients
- For 1 tart tin; 24 cm diameter (approximately 9 inch)
- 7 Tomatoes
- 1 sprig smaller rosemary
- 1 sprig smaller thyme
- 1 Tbsp butter
- 1 Tbsp sugar
- salt
- peppers (coarsely ground)
- 1 Puff pastry dough (rolled, from the refrigerated section)
- As desired - for decoration
- 1 sprig rosemary
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Rinse the tomatoes, cut in half crosswise and remove the seeds. Drain tomatoes on paper towels with the opening on the bottom. Rinse the rosemary and the thyme and shake dry. Remove leaves and chop the needles or leaves. Butter a tart dish (24 cm) (approximately 9 inch) thoroughly and sprinkle a thin layer with the sugar. Place the tomatoes with the opening upwards into the tart tin, sprinkle the herbs all over and season with salt and pepper. Press the pastry circle over the tomatoes, press down lightly and turn the edge inwards. Place the tomato tart in a hot oven on the middle rack until golden brown about 20-25 minutes.
Allow the tomato tart to rest for 10-15 minutes. Place a large plate on the tart and turn the tart over carefully onto the plate. Garnish to taste with rosemary.
