A savoury twist to the sweet french pie!
1 Tbsp superfine sugar (also known as caster sugar)
4 Roma tomatoes
1 garlic clove (minced)
2 tsp white wine vinegar
salt and pepper
For the dough
250g flour (sieved)
pinch of salt
150g cold butter
1 Tbsp minced oregano and a bit more for garnish
5-6 Tbsp cold water
Yield: 1 pie for 4
Preheat the oven at 200ºC. Wash the tomatoes and cut slice them.
Place a skillet in medium heat and melt the butter. Add the sugar and stir constantly until dissolved and just starts to brown. Remove from the heat and quickly add the tomatoes, garlic and vinegar and stir so they fully combine. Season to taste. Transfer the tomatoes to a round mold (about 23cm ~ 9 inch) and distribute them well and facing down.
For the dough
Place the flour, salt, oregano in a food processor. Mix well. Add the butter in cubes and pulse several times until it resembles fine breadcrumbs. If you don’t have a food processor then place the ingredients in a large bowl and use a pastry blender. Gradually add the water, just enough to bind all the ingredients and make a soft but not sticky dough. Transfer to a lightly floured surface and extend with the rolling pin in a circular shape of about 25cm~10inch diameter (a few cm/inches larger than the mold). Prick the dough with a fork to allow steam to escape. Cover the tomatoes with the dough and tuck it on the sides. Bake in the oven for 25 to 30 minutes until it is firm and golden. Let it rest for 2 to 3 minutes; insert a spatula to loosen from the borders. Place a serving plate over the mold and carefully turn it over. Make sure to use oven mitts. Sprinkle with the remaining oregano and serve warm.
Source: slightly adapted from Parragon Books.