Serbian Tomato Pie

Ingredients

In the Serbian adaptation of Tomato Pie, we incorporate traditional Serbian flavors and ingredients to give it an authentic taste. The original American Tomato Pie often includes cheese and mayonnaise, while the Serbian version focuses on the natural flavors of tomatoes and herbs. Additionally, the Serbian Tomato Pie uses a flaky pastry crust instead of a traditional pie crust, adding a delightful texture to the dish. We alse have the original recipe for Tomato Pie, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• 4 large tomatoes, sliced 4 large tomatoes, sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh basil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 16g, 9g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 4g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the flour and salt. Add the cold butter cubes and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
3. 3.
   Gradually add the cold water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   In a skillet, heat the olive oil over medium heat. Add the sliced onions and cook until they become translucent.
5. 5.
   Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess.
6. 6.
   Layer the sliced tomatoes and cooked onions in the pie crust. Sprinkle with chopped parsley, basil, dried oregano, salt, and pepper.
7. 7.
   Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the tomatoes are tender.
8. 8.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Tomatoes — Choose ripe and juicy tomatoes for the best flavor. If the tomatoes are too watery, remove the seeds before slicing to prevent the pie from becoming too soggy.
• Fresh herbs — Opt for fresh herbs as they add a vibrant flavor to the pie. If you don't have fresh herbs, you can use dried herbs, but reduce the quantity by half.

Tips & Tricks

• For a richer flavor, sprinkle some grated Serbian cheese on top of the pie before baking.
• Serve the pie warm or at room temperature for the best taste.
• Experiment with different herbs like thyme or rosemary to add your own twist to the recipe.
• If you prefer a softer crust, cover the pie with foil halfway through baking to prevent excessive browning.
• Leftovers can be refrigerated and enjoyed the next day. Reheat in the oven for a few minutes to restore the crispness of the crust.

Serving advice

Serve the Serbian Tomato Pie as a main course accompanied by a fresh green salad. It can also be served as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

To enhance the presentation, garnish the pie with a sprinkle of fresh herbs, such as parsley or basil, before serving. Cut the pie into neat slices and arrange them on a platter for an inviting display.