My mum makes this tart for lunches in the sun on their patio in Vancouver at the end of the summer. The tomatoes in Stockholm in April are not as tasty, but this pie is still a lovely fresh light lunch and quite quick to make! We had it for Easter brunch on Saturday. You can definitely make it ahead of time, and it’s just as nice cold as warm. Serve with a green salad!
My Mum’s Fresh Tomato Tart
Pie Crust
- 150 g butter
- 350 ml flour
- 2 tbsp cold water
Filling
- 10-12 fresh tomatoes
- 2 yellow onions
- 3 tbsp tomato paste
- 1 tsp rosemary, crushed in a pestel and mortar
- 1/2 tsp thyme
- Cayenne peppar to taste
- 3/4 cup grated cheese
- Pinch together the crust ingredients quickly into a dough. Put the dough in a freezer bag and leave it to chill in the fridge for an our
- Preheat the oven to 225 degrees celsius.
- Skald and peel the tomatoes and chop roughly. Finely chop the onions and sauté until soft but not brown in a bit of oil in a pan. Add the chopped tomatoes, tomato paste, and spices. Let simmer until most of the liquid is gone.
- Roll out the dough and cover a pie tin with removable sides (or just press the dough into the form – that’s what I did). Bake the crust empty ca 10 mins (don’t miss this step! Like I did…).
- Now fill the pie. Begin with half the grated cheese. Then the tomato mix, and then the rest of the cheese. Bake the pie for 10-15 minutes or until the cheese is golden. Enjoy!
For more family-friendly vegetarian recipes, check out Mini Veg here.
