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Oct 15, 2013

Tomato pie

Prep time 15 minutes Total time 35 minutes Serves 4

Do you already practice the art of tomato pie? It's a classic, works magic on October-November blues (luckily it's not too rainy yet!) and there is no better tomatoes than those harvested in our greenhouse the morning of your basket delivery! It's simple, quick, and OH so delicious!

 

  • 5 to 10 tomatoes (the more varied, the better: rebelski, red and yellow cocktail, red zebra, sungold, sunpeach and cherry! ) from your basket
  • 2 tablespoons of Dijon mustard
  • 1 tablespoon of olive oil
  • 1 tablespoon of fresh (or dried) thyme leaves
  • salt and pepper
     

Thyme-dough

  • 2 1/3 cups of flour
  • 10 teaspoons of olive oil
  • 10 teaspoons of water
  • 2 tablespoons of fresh (or dried) thyme leaves
  • salt

  1. Preheat the oven to 400° F.
  2. Mix the ingredients for the dough in a blender (or by hand).
  3. On a floured surface, pull the dough and put it in a pie dish. Prick the dough with a fork.
  4. Refrigerate while you slice the tomatoes.
  5. Once sliced, spread the mustard on the dough.
  6. Add tomatoes (try creating a circle, it'll look nice!)
  7. Sprinkle with thyme leaves, a drizzle of olive oil and add salt and pepper.
  8. Bake for 20 minutes & enjoy!

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