Ingredients
- 2 sheets of puff pastry
- 10 pitted olives, finely chopped
- 150 g ricotta cheese, crumbled
- 150 g feta cheese, crumbled
- 4 tablespoons olive oil
- 300 g cherry tomatoes, halved
- 3 ripe tomatoes, finely chopped
- 1 onion, finely chopped
- 1 garlic clove, minced
- Oregano
- Pepper
- Salt
Instructions
- Prepare the Filling:
Heat the olive oil in a saucepan over medium heat. Sauté the onion and garlic until softened.
Add the cherry tomatoes and the chopped tomatoes. Cook over medium heat until the liquid has evaporated.
Remove from the heat and stir in the salt, pepper, oregano, and chopped olives. Allow the mixture to cool.
Once cooled, add the ricotta and feta cheeses. Mix well to combine. - Prepare the Puff Pastry:
Roll out the puff pastry sheets slightly on a floured surface to make them thinner and larger.
Lightly grease a baking dish with olive oil and place one sheet of puff pastry in the dish, ensuring it covers the sides. - Assemble the Pie:
Spread the prepared filling evenly over the puff pastry.
Place the second sheet of puff pastry on top, tucking in the edges.
Use a fork to poke small holes in the top layer of the pastry to allow steam to escape during baking. - Bake:
Preheat your oven to 170–180°C (340–355°F).
Bake the pie for about 45 minutes, or until the top is golden and crispy.
Serving Suggestion
Let the tomato pie cool slightly before slicing. Serve warm as a delicious appetizer, main course, or snack.
Closing Note
This tomato pie brings together the freshness of tomatoes, the creaminess of cheeses, and the richness of olives, all wrapped in flaky puff pastry. A perfect Mediterranean delight for any occasion—enjoy every bite!
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