Tomato pie
Instructions
Thaw pasta, pull it to browse and place in a buttered and floured.
Pinch the edges and stamped on the bottom.
Washed half a kilo of tomatoes, Peel, remove the seeds and cut into cubes.
Blanched fennel, drain them, and add tritatelo to the tomatoes.
Add salt and place it on the bottom of the pan.
Peel the other tomatoes, gently remove seeds, cut into slices and arrange on the filling of the Crown on top of cake lightly.
Sprinkled with a little olive oil, add salt and cook in preheated oven at 170 degrees for about half an hour.
Retired, decorated with olives and some basil leaves.
Serve tepid or cold.
Ingredients and dosing for 4 persons
- 250 g of frozen puff pastry
- 1000 g of tomatoes
- 1 faggot
- Some leaves of basil
- 1 thread of olive oil
- Black olives
- Salt