Weekend Cooking: Thyme Scented Tomato Pie

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My farmers market started up a few weeks ago and one of the stands had all these great looking tomatoes, which enabled me to try a recipe I have had in my recipe collection for years. It is called tomato and thyme pie and it looks and sounds amazing.

Thyme Scented Tomato Pie

For 6-8 (all measurements are in metric)

BASE

2 dl white flour

1 dl whole wheat flout

150 g cold butter

2 tbsp ice cold water

1 yellow onion

1 glove garlic (I use more because we like garlic)

2 tbsp oil (I use olive oil)

5-6 medium tomatoes or 1 400g tin chopped tomatoes (I used fresh tomatoes)

1-1 1/2 dl roughly chopped basil

2 tbsp tomato paste

salt, pepper

FILLING

1 kg fresh tomatoes (a mixture of shapes, sizes and colours is great)

salt to taste

2 tsp dried thyme (I used fresh because I’ve got loads of it in the garden)

1 tbsp olive oil

some fresh thyme for decoration

DIRECTIONS

1. Start with the dough. Chop the flour and butter together to a grainy mixture. Add the cold water and work it into a dough. Let the dough rest for at least an hour in the fridge.

2. Peel and chop onion and garlic. Let it soften in the oil in a pan without going brown.

3. Remove the peel from the tomatoes. Cut them into four parts each and put them into the pan with the onions and garlic.

4. Add basil, tomato paste, salt and pepper to taste. Stir. Let the sauce cook on a low temperature for about 30 minutes. Taste (add more salt and pepper if you want). Let it cool off and leave in a cold place.

5. Heat the oven to 200C. Take the dough from the fridge and quickly press it into a pie dish (approximately 27cm in diameter)

6. Use a fork to prick the bottom of the dough and let it bake for about 15 minutes, it doesn’t matter if the edges fall down.

7. Take the dough from the oven and spread the sauce on the base.

Cut the tomatoes into smaller pieces (halve cherry tomatoes etc) and add them to the pie dish in an even layer. Sprinkle thyme, oil, salt and pepper over the tomatoes.

8. Bake in oven for 30-45 minutes until the tomatoes have a nice colour and are bubbling.

I served it with a mixed dressed salad. It was enough for dinner for three adults and two lunch boxes.

Copyright ©2010 Zee from Notes from the North. This post was originally posted by Zee from Notes from the North. It should not be reproduced without express written permission.