Quick Tomato Pie with Puff Pastry

Since you wont have to deal with preparing the dough, this pie is very quick to make. It pairs excellently with a glass of white wine, making it a great snack to serve at a summer party or picnic, while also being a suitable lunch for hot summer days when we want something quick and fresh. Serve it with a bowl of seasonal salad.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 250 g Dough, puff

  • 5 pieces Tomato, red

  • pieces Salt, table

  • 250 g Cheese, creamy

  • 2 spoons Thyme, fresh

  • pieces Spices, garlic powder

  • pieces Lemon zest, fresh

  • pieces Oil, olive

  • pieces Spices, pepper, black

  • pieces Egg, fresh

Steps

  1. Wash the tomatoes and cut out the stem base with a knife. Slice them, lightly salt them, and then place them on a rack lined with a paper towel. Let them rest for five minutes on each side to release excess liquid and dry slightly.

  2. Unroll the puff pastry and place it in a baking dish lined with parchment paper. About a centimeter from the edge, score the pastry with a sharp knife along the entire width and length, but do not cut through. This will create a nice edge during baking. Then, prick the pastry quite densely with a fork.

  3. Finely chop the herbs and mix them into the cream cheese, which is also lightly seasoned. If desired, you can add a bit of minced garlic and/or grated lemon zest for flavor and aroma. Spread the prepared filling over the puff pastry, but only up to where you scored the pastry. Arrange the tomato slices over the filling, drizzle with olive oil, and season. Brush the edge of the pastry with beaten egg.

  4. Bake the pie for about 20 minutes in an oven preheated to 200 degrees Celsius, until the edge of the pastry puffs up and turns golden brown.

  5. Serve the baked pie while it is still warm. Before serving, optionally drizzle with more olive oil and sprinkle with chopped basil or simply garnish with thyme sprigs. Cut into slices and serve.

Nutrition Information (Per 100g)

  • Calories: 151.89 kcal
  • Fat: 8.81 g
    • Saturated Fat: 4.32 g
  • Carbohydrates: 14.1 g
    • Sugars: 1.67 g
  • Protein: 2.56 g
  • Fiber: 0.79 g

Advice

For preparing the pie, meatier tomato varieties with fewer seeds, such as beefsteak tomatoes, work best. For a colorful twist, you can also use smaller cherry tomatoes or some multicolored tomatoes.