Tomato Torte
Indulge in the rustic elegance of this Tomato Torte, a show-stopping dish that pairs buttery, flaky pastry with the vibrant flavors of fresh tomatoes, creamy mozzarella, and aromatic basil. Perfect for summer gatherings or a cozy dinner at home, this recipe combines simple, wholesome ingredients to create a savory pie that's equal parts comforting and refined. Enhanced with a sprinkle of Parmesan and a drizzle of olive oil, the filling is encased in a hand-folded crust, pleated for a beautifully rustic finish that's golden and crisp from an egg wash. Whether served warm or at room temperature, this torte is a delightful centerpiece bursting with Mediterranean charm, showcasing fresh produce in all its glory. With its easy-to-follow steps and universal appeal, Tomato Torte is destined to be your go-to recipe for casual entertaining or weeknight inspiration.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 115 grams Unsalted butter (cold, cubed)
- 3 tablespoons Ice water
- 1 teaspoon Salt
- 4 medium Fresh tomatoes (sliced thinly)
- 200 grams Fresh mozzarella (sliced)
- 10 leaves Fresh basil leaves (chopped)
- 50 grams Parmesan cheese (grated)
- 2 tablespoons Olive oil
- 0.5 teaspoons Black pepper
- 1 Egg (beaten, for egg wash)
Instructions
In a large bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse sand.
Gradually add the ice water, one tablespoon at a time, until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
Preheat your oven to 200°C (400°F). Roll out the chilled dough on a lightly floured surface into a circle about 30 cm (12 inches) in diameter.
Transfer the dough to a parchment-lined baking sheet. Layer the sliced tomatoes and mozzarella in the center of the dough, leaving a 5 cm (2-inch) border around the edges.
Sprinkle the chopped basil and grated Parmesan cheese over the tomatoes and mozzarella. Drizzle with olive oil and season with black pepper.
Fold the edges of the dough up and over the filling, pleating as necessary to form a rustic torte. Brush the folded edges of the dough with the beaten egg for a golden finish.
Bake the torte in the preheated oven for 40-45 minutes, or until the crust is golden brown and the tomatoes are tender.
Let the torte cool for 10 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.0 g | 238% | |
| Saturated Fat | 102.9 g | 514% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 4665 mg | 203% | |
| Total Carbohydrate | 182.4 g | 66% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 20.7 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1764 mg | 136% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1696 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
