Baking on the Edge – Torta di Pomodoro

It was bound to be una grande catastrofe. I was really asking for trouble. And yet somehow I managed to pull it off.

It all started on a stormy late-summer evening when I made the daring promise to be responsible for a lunch of four people on the following Saturday. Without a moment of hesitation, I immediately knew what I had to do: to bake a pie.

Yes, many could have told me that this decision was ill-advised and potentially of the most disastrous consequences. But even if they had, I would have stubbornly ignored their well-meaning pleas to stop when I still could as I had a vision. A vision of the perfect tomato pie (well, at least edible) as described in the book “Le Ricette della Prova del Cuoco”.

I was on a mission. I was unstoppable. There were admittedly many obstacles on my course. I had to fight my way to the ripest cherry tomatoes. I sweet-talked my cake tin into accommodating several pieces of parchment paper. I patiently guided the cherry tomatoes to relinquish their excess liquid in a pan. I persuaded the dough to get a good grip of the parchment papers to form a crust of the right shape. I bravely shedded no tears (ok, maybe a few but not many) when realising I lacked the dry beans required to be placed on the crust for the first phase of baking it in the oven.

And yes, the crust behaved impeccably, the filling was soft, creamy and tasty, and the lunch arrived at the table on time.

Mission accomplished.

Tomato Pie

Serves 6-8

For the crust:

300 g flour

1 tbsp cream

1 glass whole milk

pinch of salt

pinch of baking soda

For the filling:

500 g cherry tomatoes

1 garlic clove

basil to your taste

1 tbsp olive oil

salt, pepper

For the sauce:

25 g flour

25 g butter

100 ml cream

150 ml whole milk

100 g parmesan, grated

salt, pepper

For the crust, quickly mix all the ingredients in a bowl to create smooth dough. Store the dough in a fridge for 30 minutes.

In the meantime, prepare the filling. Cut the cherry tomatoes into four slices each. In a pan, gently fry the garlic clove until golden. Remove the pan from the heat and add the tomatoes and salt and pepper to your taste. Cook at strong heat until the most of the excess liquid of the tomatoes has evaporated (it took about 10-15 minutes for me). Season to your taste with the basil.

Prepare the sauce. Melt the butter in a pan and stir in the flour. In another pan, heat the cream and the milk. Add the butter and the flour and stir continuously until the sauce has thickened and obtained a creamy texture. Season with salt and pepper and remove the pan from the heat. Add the grated parmesan and mix well.

Roll out the dough into a round with a rolling pin (the diameter should be some centimetres longer than your cake/ pie tin). Line your cake tin with parchment paper (including the base). Place the rolled out crust into the tin. Add some dry but slightly oiled beans on top of the crust (if you have some; don’t panic if you don’t, you can manage without too..!), and bake the crust in the oven at 180C for 15-20 minutes. Remove the beans from the crust, add the tomato filling and finally pour the parmesan sauce on top. Bake in the oven at 180C for another 10-15 minutes.

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