Enjoy. And as usual, let me know how it turns out if and when you bake it.
- Tomatoes cut in 1/2cm thick slices (thin, people, it means thin), enough to fill a baking sheet. Roma tomatoes work best, because they are round and juicy
- Dried oregano, 1/2 tbsp
- Fresh thyme, minced, one tbsp
- Sugar, one tsp
- Olive oil: 2 tbps
- One sheet of pie pastry
- Goat cheese: half a cup
How to make it
- Put the slices of the tomatoes on a baking sheet with parchment paper, sprinkle them with the oregano and the thyme, and the with the olive oil. Put them in the oven at 375F (180C) for 45’/one hour, or until they dry out (be careful, depending on the oven and on how thick your slices are, the tomatoes may burn in ½ hour…)
- Put parchment paper on a 10-12 inch pie dish. Dispose the slices of tomatoes at the bottom of the pie dish, on the parchment paper, very close to one another. Put small pieces of goat cheese here and there, and then cover everything with the pie pastry.
- Bake at 375F (180C) for ½ hour, or until the pie pastry is golden brown.
- Take out of the oven, wait 15’ for the pie to cool down and settle a bit. Then put a plate on top of the pie, and turn the pie dish and the plate, so that now the pie pastry is resting on the plate. Gently peel the parchment paper away, and voila’.
- This pie is best eaten lukewarm. It doesn’t reheat well in the microwave, so if you have leftover to warm up, just throw them in the oven for 15’.