TOP 5 recipes for pies with tomatoes based on puff, shortcrust and yeast dough. Variations of fillings. Cooking secrets. Video recipes.
Homemade pies have always been popular. They are appetizing, fragrant, tasty and always bring comfort and warmth to the house. This is both an appetizer and a main course. They are baked for everyday meals and for the festive table. Prepared on the basis of a variety of dough: shortbread, puff, yeast, lean … They are open and closed. Homemade pie will be delicious with any kind of dough. The only difference is the cooking time. For the filling, use any products that are in the refrigerator. This review presents a variety of variations in the preparation of pies with tomatoes.
Tomato Pie - Cooking Secrets
- The peak ripening of tomatoes is July and August. At this time, the most delicious and healthy tomatoes.
- The redder and richer the color of the tomato, the better and tastier it is.
- Good fruits are bright and fleshy when cut.
- Rotten, wrinkled and wrinkled specimens will spoil the taste of the dish.
- Be sure to sift the flour for the dough so that it is enriched with oxygen.
- For more fluffiness and softness of the product, add potato starch to the dough.
- For the splendor of the baking, add a few tablespoons of mineral water.
- To prevent the dough from drying out and becoming stale, add semolina. For 0.5 liters of liquid, 1 tbsp is enough. cereals.
- Do not leave the dough in the air for a long time. Otherwise, a stale crust will form on the surface.
- For yeast dough, it is important to use all the liquid with a temperature of up to 30-35 degrees.
- The finished cake will be softer and more crumbly if you use only yolks.
- Bake tall pies over low heat to bake them better.
- Be sure to grease closed pies with milk or a beaten egg before baking so that they have an appetizing blush and gloss. Exception: do not grease the puff pastry, because it will harden and will not rise.
- If you put a lot of baking soda in the cake, the baked goods will turn out to be darker in color and will have an unpleasant aroma.
- It will be easier to roll out thin dough if you wrap the rolling pin with a clean linen rag.
- Roll the dough that is too wet through a sheet of parchment paper.
- Add a little salt to the flour, then when it combines with water, lumps will not form.
- To prepare the dough on kefir, use it at room temperature. Then the dough will be soft and tender.
- Kefir can be replaced with sour milk, preferably homemade.
- If yeast is missing, replace it with beer.
- If the filling is juicy, sprinkle the bottom layer of dough with starch, and then lay out the filling.
- To prevent the yeast dough from sticking to your hands, brush your palms with vegetable oil.
- Only cut chilled cakes.
- If you are trying warm pastries, cut them open with a warm knife. To do this, hold it under running hot water for 1 minute.
- Separate the baked goods from the baking sheet with string to avoid damaging the structure.
Shortcrust tomato pie
A juicy and bright tomato pie made from shortcrust pastry is an excellent pastry for a dinner with the family or a treat for suddenly arriving friends with a glass of dry white.
See also how to make tomato yeast pie.
- Caloric content per 100 g - 547 kcal.
- Servings - 4
- Cooking time - 30 minutes
Ingredients:
- Tomatoes - 9 pcs.
- Carrots - 2 pcs.
- Basil - 100 g
- Salt - 1/2 tsp
- Vegetable oil - for frying
- Bulb onions - 3 pcs.
- Margarine - 120 g
- Wheat flour - 300 g
- Water - 5-6 tablespoons
Making a shortcrust tomato pie:
- Combine and stir flour and salt.
- Cut the margarine into pieces and stir in the flour until it becomes a crumb.
- Gradually add water to the dough and stir until smooth and elastic.
- Divide the dough into 2 pieces and roll each to the size of the baking sheet.
- Finely chop the peeled onions and carrots and fry in a skillet in oil until transparent.
- Add chopped tomatoes and basil to the skillet.
- Put one part of the dough on a baking sheet, decorating the sides.
- Place the filling on top and cover with the remaining dough.
- Bake the shortcrust tomato pie in a preheated oven to 180 degrees for 40 minutes until golden brown.
Italian pie with tomatoes and cheese
Unsweetened Italian pie with tomatoes and cheese is somewhat similar to pizza, so it may well be a great alternative to it. It is ideal for self-catering. Although it can be served with a salad for meat or fish.
Ingredients:
- Flour - 300 g
- Milk - 50 ml
- Tomatoes - 3 pcs.
- White wine - 50 ml
- Salt - 1/2 tsp
- Olive oil - 120 ml per dough, 2 tablespoons For filling
- Ricotta cheese - 150 g
- Parmesan cheese - 100 g
- Rosemary - a few twigs
Cooking Italian Tomato and Cheese Pie:
- Combine flour with salt, mix and pour in wine.
- Add milk and olive oil.
- Knead smooth dough, roll into a ball, wrap with cling film and refrigerate for 1 hour.
- Mash ricotta cheese with olive oil.
- Cut the tomatoes into circles and sprinkle with rosemary.
- Roll out the spaced dough into a thin layer and put it in a mold, forming sides.
- Place the ricotta cheese with tomatoes on the dough. Season with salt and pepper.
- Sprinkle with grated Parmesan on top and send in a preheated oven to 180 degrees to bake for 30 minutes.
Puff pastry tomato and cheese pie
A quick version of a pie with tomatoes and cheese based on semi-finished puff pastry. A delicious snack made from a fragile tortilla with tomatoes and melted cheese will be ready in just 30 minutes.
Ingredients:
- Tomatoes - 6 pcs.
- Basil - 2 sprigs
- Finished puff pastry - 500 g
- Sour cream - 200 g
- Cherry tomatoes - 225 g
- Crushed garlic - 2 cloves
- Eggs - 2 pcs.
- Salt to taste
- Cheese - 100 g
Making Puff Pastry Tomato Pie:
- Finely chop the basil leaves, chop the garlic with a knife.
- Beat the sour cream with eggs with a whisk until smooth. Add basil, garlic, salt, pepper and mix everything.
- Cut the tomatoes into 4 mm thick slices.
- Roll out the dough into a rectangular shape and place in a greased baking dish, forming the sides. Make frequent punctures on the surface of the dough with a fork. If frozen, thaw in the refrigerator beforehand.
- Pour the egg and sour cream mixture into the mold. Spread the chopped tomatoes on top and sprinkle everything with grated cheese.
- Place the puff pastry tomato pie in a preheated oven to 200 ° C for 20 minutes.
Jellied Pie with Tomatoes from Curd Dough
Delicious pie for a snack, breakfast, addition to main courses and takeaway - jellied pie with tomatoes from curd dough. Thanks to the curd dough, baked goods will remain fresh and soft for a long time.
Ingredients:
- Tomatoes - 1 kg
- Onions - 0.5 kg
- Flour - 300 g
- Cottage cheese - 200 g
- Butter - 100 g
- Sunflower oil - 4 tablespoons l.
- Basil - a few twigs
- Salt - 0.5 tsp
- Milk - 100 ml
- Eggs - 1 pc.
- Hard cheese - 150 g
- Ground black pepper - a pinch
Cooking a jellied pie with tomatoes from curd dough:
- Cut the butter into pieces and combine with the curd. Add flour, a pinch of salt, and knead into an elastic dough.
- Form the dough into a lump, wrap with cling film and refrigerate for 1 hour.
- Cut the tomatoes in half, sprinkle with oil, sprinkle with chopped basil leaves, season with salt and pepper to taste.
- Place the tomatoes on a parchment-lined baking sheet and bake at 200 degrees for 30 minutes.
- Peel the onions, chop and sauté until golden brown.
- Combine milk with eggs and stir.
- Roll out the dough into a layer 0.5 cm thick and put it in a mold, forming sides.
- Place the baked tomatoes on top of the dough, cut up and spread the fried onions on top.
- Pour the milk mixture over the filling and sprinkle with the cheese shavings.
- Bake curd dough tomato jellied pie for 30 minutes at 180 degrees.
Yeast dough tomato pie
Since ancient times, Russian cuisine has been rich in recipes for yeast dough pies. This is a special cohort of recipes, because yeast-based products are lush, aromatic, soft and incredibly tasty.
Ingredients:
- Milk - 250
- Vegetable oil - 0.15 tbsp.
- Salt - 0.25 tsp
- Sugar - 1 tsp
- Yeast - 10 g
- Flour - 250 g
- Tomatoes - 3 pcs.
- Basil - a few twigs
- Hard cheese - 150 g
- Olive oil - 2 tablespoons
- Garlic - 2 cloves
Making a tomato pie from yeast dough:
- Dissolve the yeast in warm milk (35 ° C) to completely dissolve.
- Add flour, sugar, salt and vegetable oil.
- Knead the dough and leave in a warm place for 2 hours.
- Then knock it over again and roll it out with a rolling pin into a thin layer of about 5 mm.
- Place the dough in a baking dish and let sit for half an hour to come up.
- Cut the tomatoes into wedges and place in a bowl.
- Add finely chopped garlic cloves and basil leaves to the tomatoes. Pour olive oil over the food and stir.
- Place the tomatoes on top of the dough and sprinkle with cheese shavings.
- Send the yeast dough tomato pie to a preheated oven to 180 degrees and bake it for 40 minutes.
Video recipes:
Tomato pie
Onion pie with tomatoes
