Tomato Pie

An unusual pie with tomatoes is a real summer dish, in which it is possible, thanks to canned tomatoes, to enjoy throughout a year. An excellent cooperation of chef, dough, cheese, garlic, basil, tomatoes….

  • 60 min
  • Intermediate
  • 4;6 persons
Tomato Pie


Short (crust) pastry

  • 300 g wheat flour type 400 (rough)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 80 g butter
  • 1 egg
  • 30 g grated Parmesan cheese
  • 2 tablespoons sour cream


  • 50 ml olive oil
  • 300 g fresh paprikas
  • 1,2 kg fresh tomatoes
  • 1 tablespoon Vegeta Twist for salad
  • 1-2 garlic, cloves
  • 1 tablespoon basil, cut
  • 1 sugar
  • 130 g ricotta cheese


  1. Make from flour, salt, olive oil, butter, egg, grated cheese and regular cream a short (crust) pastry. Leave it to stand at cold place for about 30 minutes. In a broader saucepan shortly sauté paprikas cut in cubes, than add sliced seedless tomatoes, Vegeta Twist for salad, finely chopped garlic, cut basil and sugar. Sauté gently while the juice of vegetables evaporates. Cool down.
  2. Roll the dough out flat to thicknes of 1/2 cm. Part of dough put into the oiled 15×20 cm baking pan and bake in oven at 210°C for about 10 minutes.
  3. Halfdone dough take out, spread over cooled tomato stuffing, and a cheese on top of it.
  4. The remaining dough cut into strips and arrange them net-like over tomatoes and cheese.

Serving: Baked pie cool down a little, cut and serve.

Advice: Strips of short (crust) pastry brush with whisked egg, sprinkle with sesame and bake.

Nutritional values

Energy 533 kcal / 2.228 kJ
Total fat 30,85 g
Total carbohydrates 53,45 g
Diet fibres 4,52 g
Total proteins 12,96 g
Salt 3,20 g
Vitamin A 2.213,36 μg
Vitamin D 14,52 μg
Vitamin C 83,36 mg
Niacin 6,93 mg
Potassium 646,78 mg
Calcium 319,58 mg
Phosphor 286,86 mg
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Per 100 g of product Source: Podravka d.d.