Easy French Recipes : Crystallized tomatoe pie

Ingredients

• 1 kg tomatoes in clusters

• 1 roll of puff pastry.

• 6 blades of thyme

• olive oil 

• castor sugar

• table salt, coarse salt and pepper

For the sauce:

• 1 bunch of basil
• 1 garlic clove
• 1 tablespoon pine kernels
• 100 g grated parmesan
• 1 glass olive oil

Procedure

1. Preheat  the oven to 150°C. Blanch tomatoes by scalding them for few seconds and cut them in quarters. Keep only the outer flesh of tomatoes.
    

2. Place a sheet of baking paper over the oven pan and place the tomatoes with the interior part down. Sprinkle with olive oil., coarse salt, pepper, sugar and thyme.
    

3. Put  them in the oven and crystallize for 1hour and a half (tomatoes have to remain soft, survey  how much they are cooked, which may depend on their variety).
    

4. Butter a pie mold and cover it with puff pastry. Prick it with a fork and bake the pastry for 10 minutes.
    

5. Shuck the garlic and crush it.  Chop basil in a food processor with garlic and pine nuts, adding, drop by drop, olive oil and Parmesan cheese .
    

6. Spread this pesto sauce over the puff pastry, and garnish with the crystallized tomatoes. Salt (fine salt) and pepper. Put in the oven at 180°C for 10 minutes.

How to Serve :
 

Serve warm or save the tomatoes in a jar.

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