Layered Pie with Fried Tomatoes
Appetizers • Italian
Description
Layered pie with fried tomatoes
Ingredients
- Puff Pastry 20 oz
- Yellow Cherry Tomatoes 8 pieces
- Olive Oil 4 spoons
- Chopped Sage Leaves 3½ spoons
- Grated Pecorino Pepato Cheese 0 oz
- Garlic 3 cloves
- Olives stuffed with lemon ⅓ glasses
Step-by-Step Guide
Step 1
Line a large baking dish with a sheet of foil. Preheat the oven to 430°F.
Step 2
On a floured surface, roll out the dough into a square shape (approximately 12x12 inches), dust the top with flour again, and gently roll it onto a rolling pin. Transfer it to the baking pan and carefully unroll it. Place the pan with the dough in the refrigerator.
Step 3
Meanwhile, heat 2 tablespoons of oil in a large skillet, add the minced garlic, and sauté for 2-3 minutes. Then add the sliced olives and tomatoes. Arrange the tomatoes in a single layer. If they don't all fit in the skillet at once, sauté them in batches.
Step 4
Lightly cool the dough and drizzle with olive oil (2 tablespoons), sprinkle with thyme, then top with tomatoes and olives before placing in the oven.
Step 5
Bake on the middle rack for about 50-60 minutes, until the dough turns golden brown and the edges of the tomatoes darken.
Step 6
Remove the baked pie from the oven, sprinkle with Parmesan cheese, cover with foil, and let it rest for 2-3 minutes. Serve hot.
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