Step 1/5
- 1 shallot
- 1 clove garlic
- 4 tomatoes
- ½ tsp thyme
- ½ tsp oregano
Preheat oven to 190°C/375°F. Peel and finely slice shallot and garlic. Slice tomatoes. Roughly chop fresh thyme and oregano leaves.
Step 2/5
- 1 tbsp unsalted butter
- salt
- pepper
- frying pan (small)
- cooking spoon
Melt butter in a small pan over medium heat. Add shallot and garlic, season with salt and pepper, and sauté for approx. 8 - 10 min., or until the shallot just begins to brown.
Step 3/5
- 1 sheet puff pastry
- 15 g shredded Gruyère cheese
- 15 g Parmesan cheese (grated)
- 115 g mayonnaise
- salt
- pepper
- sugar
- unsalted butter (for greasing)
- pie dish (9 in.)
- bowl (small)
Grease a pie dish, add half of the puff pastry—you’ll have some overhang, don’t worry, that’s what you want. Add Gruyère cheese, Parmesan cheese, and mayonnaise to a bowl and stir to combine. Season with salt and pepper. Add the cheese mixture to the puff pastry-lined pie dish and spread evenly. Add shallot mixture and layer on sliced tomatoes. Season with salt, pepper, and sugar, and sprinkle with chopped fresh thyme and oregano.
Step 4/5
Cut the second sheet puff pastry into approx. 1 ¼ cm/½ in. wide strips. Layer the strips to form a lattice pattern over the pie. Now trim both pastry sheets, leaving approx. 1 ¼ cm/½ in. of dough hanging over the sides. Press to seal the dough together and wrap it up around the edges.
Step 5/5
- oven
- pastry brush
- wire rack
Bake pie at 190°C/375°F for approx. 20 min. Open the oven, and carefully brush the top of the pie with beaten egg yolk. Bake for another approx. 20 - 25 min., or until the crust is golden brown. Remove from the oven and let cool on a wire rack for at least 30 min. before slicing. Enjoy!
in Berlin