You are browsing the Radio-Canada website
Help with navigation
Rustic Tomato Pie Recipe
This week, Charlotte Marchand offers her rustic tomato pie recipe. PHOTO: Charlotte Marchand
For its Thursday gourmet column, Strongly the return welcomed a new collaborator: Charlotte Marchand, owner-manager at Les Sœurs Marsh, in Sherbrooke. During her first speech, she invited listeners to take advantage of the many public markets still open in the region.
This week, Charlotte offers a simple and tasty recipe to enjoy harvest time: a rustic tomato pie.
- 1 box of store-bought puff pastry
- 5 plum tomatoes
- 1 minced garlic clove
- 1 tablespoon olive oil
- 1 tablespoon cider vinegar
- 1 small log of goat cheese
- 1 egg
- Let the puff pastry thaw out of the fridge.
- Preheat oven to 350 F (convection) or 375 F (conventional).
- Wash the tomatoes and cut them into slices. Put them in a large dish, salt and let drain for 15 minutes, then drain.
- Mix the oil, vinegar, minced garlic and thyme, then put on the drained tomatoes.
- Spread the dough on a baking sheet and a sheet of parchment paper (parchment). Using a fork, prick the dough on the size of the pastry.
- Spread mustard over the size of the dough, leaving a 5 cm rim. Arrange the tomato slices on the mustard and fold the edge of the pie over the tomatoes.
- Sprinkle the goat cheese over the tomatoes.
- Bake 40 minutes. Check halfway through cooking to see if everything is fine.
- Let stand 10 minutes.
- Add a few fresh basil leaves after cooking and pepper to taste, then enjoy!
This pie can be eaten hot or cold. You can add all the vegetables that inspire you: peppers, eggplant, zucchini or even mushrooms. On the other hand, it is first necessary to carry out a first cooking to make sure that the added vegetables do not reject too much water in the dough, which could become soggy. You can also choose your favorite cheese: feta, gruyère, strong cheddar, etc.