Tomato savory pie with stracciatella
- Vegetarian
- Energy Kcal 404
- Carbohydrates g 25.3
- of which sugars g 6.3
- Protein g 11.8
- Fats g 28.3
- of which saturated fat g 16.42
- Fiber g 1.4
- Cholesterol mg 79
- Sodium mg 96
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 30 min
- Serving: 8
- Note + 40 min. of resting for the shortcrust pastry
PRESENTATION
You know, tomato pie from Puglia isn’t just any summer dish—it's like a bright, rustic masterpiece that makes the tomato the real star of Italian cuisine. Southern Italian cooks? They're all about showing off the freshest local stuff, and this savory tomato pie nails it. It's made with those awesome 'cuore di bue' tomatoes—so so meaty and juicy. Really good stuff. They hold up well and give you that rich, satisfying bite in every slice. Wrapped up in a crispy tomato-flavored pâte brisée crust, it's got a fun twist: it's loaded with creamy stracciatella cheese from Puglia. That cheese—kind of a dreamy mix between soft mozzarella and cream—melts into the filling and gives you this moist, tender texture that’s hard to beat. Really hard. Plus, there's a sweet-and-sour kick from caramelized tomatoes—making each bite a little sweet, a little tangy, and totally full of summer.
On a hot day, nothing beats serving up a tomato stracciatella pie at lunch or as a second course for dinner—especially after a plate of spaghetti with three kinds of tomatoes like they do in Puglia. The golden crust? Crunches as you cut into it, while the filling stays soft and creamy—thanks to that stracciatella. People in southern Italy? They’ve been crafting different versions of tomato tarts forever, but this one? It really lets the fresh tomato pie flavors shine. Even the dough gets a tomato punch, tying everything together and giving the pie a gorgeous color. When you serve up this Italian tomato pie, folks know they’re tasting something special—something that brings the best of the south right to their table. It's the kind of dish that stands alone or pairs with salads and cold drinks, especially when you want something fresh and exciting. So grab some heirloom tomatoes and stracciatella, and you’ve got a tomato and cheese pie that showcases everything summer in Puglia is about. Seriously good. It’s a perfect way to savor those colorful flavors and enjoy the season with friends and family.
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INGREDIENTS
- for a 10-inch diameter mold
- Triple concentrated tomato paste 2 ½ tbsp (35 g)
- Type 00 flour 1.6 cups (200 g)
- Butter 3.5 oz (100 g) - (cold from the fridge)
- Water 1.5 oz (40 g) - (cold)
- for the filling
- Stracciatella cheese 1.2 lbs (550 g)
- Beefsteak tomatoes 0.95 lb (430 g)
- Brown sugar 1 ½ tbsp (20 g)
- Basil to taste
How to prepare Tomato savory pie with stracciatella
To prepare the savory tomato pie with stracciatella, start with the shortcrust pastry. Take a blender and add flour, cold butter from the fridge cut into small pieces 1, and adjust with salt 2. Blend until you get a sandy and floury mixture. Take a small bowl, pour in the tomato paste and cold water 3.
Then mix until the tomato paste is completely diluted 4; pour the flour and butter mixture onto a work surface (or a metal or glass surface, as long as it is cold) and create a well in the center. Pour the diluted paste 5 and knead vigorously with your hands 6.
When you have a compact, firm, and fairly elastic dough, create a loaf, wrap it with clear plastic wrap 7, and let it rest in the fridge for at least 40 minutes. Meanwhile, prepare the caramelized tomatoes. Rinse the tomatoes under plenty of running water, then cut them into slices about 0.75 inches thick 8 and place them on a baking sheet lined with parchment paper next to each other 9.
Sprinkle the tomatoes with brown sugar 10 and bake them in grill mode at 518°F for 5-6 minutes. Then take them out of the oven and let them cool 11. Meanwhile, take the dough and with the help of a rolling pin, roll out the shortcrust pastry on a lightly floured surface to a thickness of 0.39 inches 12.
Then take a 10-inch diameter pie pan, butter and flour it. Wrap the tomato shortcrust pastry around the rolling pin and gently unroll it onto the pan 13. Press it well into the bottom and sides of the pan, ensuring you apply light pressure with your fingers on the edges 14; use a knife to trim the excess shortcrust pastry edges 15.
Prick the bottom with a fork 16, then proceed with How to do blind baking place a sheet of parchment paper over the shortcrust and place ceramic balls (or dried legumes) on top 17. Bake in a preheated static oven at 392°F for 25 minutes (it is not advisable to use a fan-assisted oven). Once ready, take it out, let it cool slightly, and remove the balls, then let it cool in the pan. Add the stracciatella 18, spreading it evenly across the entire surface of the pie pan, using a spatula to level it.
Arrange the tomato slices next to each other in a concentric shape until the entire surface of the savory pie is filled 19; decorate with basil leaves 20, and finally enjoy the savory tomato pie with stracciatella 21!