Tomato Pie

For the dough

• 300 grams of flour
• A pinch of salt and a pinch of baking soda
• A spoonful of fresh cream
• A glass of fresh whole milk

For the filling:

• 500 grams of red tomatoes (grape or cherry)
• A small amount of basil
• A clove of garlic
• Salt and ground pepper

For the sauce:

• 150 grams of fresh whole milk
• 100 grams of fresh cream
• 100 grams of grated parmesan cheese
• 25 grams of butter
• 25 grams of flour
• Salt and ground pepper

Prepare the dough by mixing all the ingredients quickly, until you get a uniform ball that isn’t too smooth.

Set the dough in a plastic Ziploc bag and let sit for 30 minutes in a cool area.

While waiting, prepare the stuffing: clean, wash and cut each tomato into 4 pieces.

In a pan, heat a spoonful of extra virgin olive oil and a slice of garlic and once golden, remove the garlic.

Put the tomatoes in the pan and season with salt and pepper.

Cook on a high heat, until everything is dried well.

Using a small pan, melt the butter and mix the flour for the sauce.

In another pan, heat the cream and milk.

Once the milk is hot, add the butter with the cooked flour and mix until the final result is a dense and creamy mixture.

Flavor with salt and pepper and remove from heat.

Add the cheese and mix.

Take the dough from the zipped bag and roll-out with a rolling pin.

Line a 22cm pie pan.

Fill with the slightly united beans and cook in a hot oven at 180°C for 15-20 minutes.

Once the borders turn golden-brown, remove the beans from the inside and spread the tomato mixture onto the bottom of the pie.

Layer the cheese sauce on top of the stuffing.

Place back in the oven for another 10 minutes.

Let cool slightly prior to serving.

From the magazine number 7 March/April 2011