Triple Tomato Pie

Triple Tomato Pie
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Hey guys! I’ve got a fantastic recipe for you today that’s not only delicious but also budget-friendly. This Triple Tomato Pie is a celebration of Italian flavors, combining the sweetness of ripe tomatoes with the savory goodness of salami and aromatic herbs.

One of the best things about this recipe is that it uses affordable ingredients that you might already have in your pantry. Tomatoes are a staple in many households, and when they’re in season, you can often find them at great prices. Plus, using a combination of fresh and sun-dried tomatoes adds depth to the flavor profile without breaking the bank.

Another way this recipe helps you save money is by using store-bought puff pastry. While making your own pastry from scratch can be rewarding, it’s also time-consuming and requires additional ingredients. By opting for a ready-made puff pastry, you can cut down on both prep time and grocery costs without sacrificing taste.

Flaky crust goodness combined with a tomato triple threat! 😍

But the real star of this dish is the combination of flavors. The sweetness of the tomatoes is perfectly balanced by the saltiness of the Italian salami, while the rosemary and thyme add a fragrant, herbaceous note. A touch of balsamic vinegar brings everything together with a tangy, slightly sweet finish.

So, whether you’re looking to impress guests at a dinner party or simply want to treat yourself to a delicious, budget-friendly meal, this Triple Tomato Pie is the way to go. It’s easy to make, bursting with flavor, and sure to become a new favorite in your recipe repertoire. Give it a try and let me know what you think!

Triple Tomato Pie
Yield: Serves 6

Triple Tomato Pie

Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 5 minutes

In this recipe, you can use any combination of tomatoes, such as adding a few strips of oil-packed sun-dried tomatoes along with the salami.

A mix of red and yellow tomatoes looks nice, or use grilled peppers and pine nuts instead of salami, and add a few slices of soft goat cheese before baking the pie.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 3/4 cup unsalted butter
  • About 2/3 cup cold water (or 8.8 oz store-bought puff pastry)
  • Filling
  • 3 tbsp sun-dried tomato puree
  • 8.8 oz ripe vine tomatoes, sliced
  • 5.3 oz cherry tomatoes, halved
  • 2 fresh rosemary sprigs
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 egg yolk
  • 4.4 oz Italian salami slices, chopped
  • Salt and pepper
  • A handful of thyme sprigs

Instructions

Making the puff pastry

  1. Sift the flour and salt into a large bowl and work in 1.75 oz of butter.
  2. Gradually add water, just enough for the dough to come together, and quickly knead it into a smooth dough.
  3. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  4. Keep the remaining butter at room temperature, wrap it in plastic wrap, and shape it into a one inch thick rectangle.
  5. Roll out the dough into a rectangle 3 times longer and one inch wider than the butter.
  6. Place the butter in the center of the dough with the long side facing you.
  7. Fold the two "dough wings" over the butter to enclose it, press down the edges to seal, and then turn the dough so that the short side is facing you.
  8. Roll out the dough to its original length, fold it into thirds, turn it, and roll it out again to its original length.
  9. Repeat the entire process one more time, wrap the dough, and refrigerate for an additional 30 minutes.
  10. Remove the dough from the refrigerator, roll, and fold two more times.
  11. Return the dough to the refrigerator for 30 minutes. At this point, you can freeze the dough until needed.

Making the pie

  1. Preheat the oven to 375°F (190°C).
  2. Roll out the dough into a 14x10-inch rectangle and transfer it to a baking sheet.
  3. Spread sun-dried tomato puree over the dough, leaving a 1.2-inch border.
  4. Arrange the sliced tomatoes on top of the tomato puree, scatter the halved cherry tomatoes over, and top with rosemary sprigs.

    5. Lay out tomatoes

  5. Drizzle 1 tbsp of olive oil and balsamic vinegar over the top.
  6. Brush the dough border with egg yolk and bake for 10 minutes.
  7. Sprinkle the salami on top and bake for an additional 10-15 minutes.
  8. Remove the pie from the oven and season with salt and pepper.
  9. Drizzle the remaining oil over the top and garnish with thyme sprigs.

Notes

Feel free to use any combination of tomatoes, such as adding a few strips of oil-packed sun-dried tomatoes along with the salami.

A mix of red and yellow tomatoes looks nice, or use grilled peppers and pine nuts instead of salami, and add a few slices of soft goat cheese before baking the pie.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 453Total Fat: 35gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 114mgSodium: 520mgCarbohydrates: 27gFiber: 3gSugar: 3gProtein: 9g

Note that I am not a certified nutritionist or registered dietitian. Any nutritional information on mybudgetrecipes.com is calculated automatically and should only be used as a general guideline.

© Cora
Cuisine: Italian / Category: Recipes
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