The savory tomato pie simplified by using store-bought puff pastry and homemade budget can tomatoes and onions.
Whilst this is not my mom’s recipe, it is an oversimplification that has a similar taste profile. I have switched for puff pastry because using normal pastry gets complicated (or I am completely useless when it comes to using it). Also, the puff pastry has the tendency to be a bit fancier and gives more of a wow effect.
- Half of a chopped tomato can
- One garlic clove, chopped
- Half of an onion
- Olive oil, salt, and pepper
- One puff pastry from the supermarket
The savory tomato pie recipe
- In a hot pan on medium heat add the olive oil and the onion.
- Marinate it and cook them till they become translucent. While they are halfway, add the garlic.
- Once the onions are translucent, add the chopped tomatoes.
- Bring to boil and lower the heat.
- Reduce and cook it down for 20-30 minutes. We are looking for a fairly liquid-less consistency because they will just spend 15-20 min in the oven
- Cut the pastry – mine took 4 rectangles.
- Heat the oven at 180 degrees
- Add a tablespoon or so of the tomato mixture to the pastry on one half and use the other half to cover. Use the fork to stick together the parts.
- Do the same thing for every single one of the 3 other rectangles.
- Place them in the oven tray
- The best thing would be to give them a quick egg wash on top – but you know – I did not have any leftover eggs at that time, so this is without.
- Bake it for 15-20 min or till the puff pastry is cooked properly.