Onions and Tomatoes Pie
Flavorful, hearty and very tasty pie. You can add to the stuffing different herbs, mushrooms, bacon, slices of mozzarella cheese, etc. depending on your taste. Instead shallots you can use red onions, tomatoes substitute for cherry tomatoes.
Onions and Tomatoes Pie Recipe
By Published: November 6, 2013
- Yield: 4-6 Servings
- Prep: 25 mins
- Cook: 25 mins
- Ready In: 2 hrs 20 mins
Flavorful, hearty and very tasty pie. You can add to the stuffing different herbs, mushrooms, bacon, slices of mozzarella cheese, …
Ingredients
- 250 g (8.8oz/.55lb) flour
- 100 g (3.5oz) butter
- 1 egg
- pinch of salt
- 6 large shallots
- 3 tbsp olive oil
- 10 basil leaves
- 3 sprigs rosemary
- 3-4 cloves of garlic
- 1 tbsp brown sugar
- 1 egg yolk
- 200 g (7oz/.44lb) sour cream
- 2 large tomatoes
- 0.5 tsp garlic powder
- 2-4 tbsp grated cheese
- salt, pepper
Instructions
- Pour the sifted flour to a cutting board and put slightly softend butter and chop with a sharp knife, mixing with the flour. Sprinkle a little salt on top and put mixture into a bowl, add egg and well-stirred the dough. Cover with foil and place the bowl in the refrigerator for 30-60 minutes.
- During this time, prepare the filling: chop the onion into thin half rings and fry in 2 tablespoons od olive oil over low heat, covered, stirring occasionally, for about 5 minutes. Chop the garlic, basil, rosemary and add to the onions along with the sugar and fry for about 5 minutes stirring occasionally. Turn off the heat and let cool.
- Roll out the dough thinly and place on a baking pan. Top with onion evenly distributed throughout the pie.
- Mix the sour cream with the egg yolk and pour over the top of onions. Cut tomatoes into large rings and top with the sour cream. Sprinkle with garlic powder, black pepper, drizzle with remaining olive oil and fill the top with grated cheese. Cook in an oven at 390F for about 20-25 minutes. Remove from the oven and allow the pie to rest for about 30 minutes.
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