Tomato pie

This is a nice recipe for the summer, because that’s when tomatoes taste best. This recipe is very easy to make and can be eaten as an appetizer, a main course or taken on a picnic.

Ingredients (4 persons)

3 Columbus eggs
1 ready-to-use shortcrust pastry
100ml of fresh cream
100ml of milk
2 tablespoons of chopped fresh basil
Olive oil
Tomatoes of all sizes and colors to cover the pie
50g of parmesan cheese
250g of ricotta cheese
1 pinch of nutmeg
salt and pepper

Preparation

Preheat the oven to 180°.
Place your pastry in a pie pan. Prick the pastry with a fork.
Clean the tomatoes, cut them in half and place them on a baking sheet covered with aluminum foil. Bake for about 20 minutes to remove the water from the tomatoes.
After cooking, drizzle the tomatoes with olive oil. Season with salt and pepper.
Prepare the flan mixture: mix the eggs with the milk, cream, salt, pepper, a tablespoon of chopped basil and a pinch of nutmeg.
Spread the grated parmesan cheese on the dough, then the ricotta cheese and spread it out. Place the tomato halves on top, then the flan mixture and sprinkle with the remaining basil.
Bake in the oven at half height for about 30 minutes.
Remove from the oven and decorate with a few basil leaves.
Enjoy your meal!