This time for my category Tasty books, I have chosen a Dutch book; Pomodori by Angelo Dorny. I like a bit nerdy books on only one theme and this one is no exception – only about tomatoes!
Did you know that there are about 10-15.000 different kinds of tomatoes in the world? Al with different color, shape, origin and use. In my supermarket I can find only about five different ones. Where did the rest go?The book Pomodori is not only about the recipes but also a complete guide about how to grow them, from seed to the actual picking of the tomato. Unfortunately I don’t have a garden of my own so I guess I have to leave that part (or maybe give my sister some tips on the way hihi).
The author has also written a detailed description for about 50 different tomatoes. Al with wonderful photos and clear information about the origin, how and when they grow, the texture and finally, the most important, taste and what to use them for. I really enjoyed reading the descriptions. I just hope that I will be able to find these tomatoes on my organic market in the coming months when the sun has done its job.
Did you ever think about why the organic tomatoes taste so different than from the supermarket? It’s because the tomatoes in the supermarket are al picked when they are still unripe. If the tomatoes are not picked at this moment, we all would have overripe and maybe even moldy tomato to buy and that is not quite the same thing… So the sun is the most important to get a great taste on any fruit (you knew that tomato is actually a fruit right?). This of course is leading to the question if we at all should eat tomatoes during the winter months in Europe? The author at least thinks we shouldn’t… There is a really a reason why we should follow the seasons, fruit and veggies just taste better when they get their natural light. Things I never really though of earlier even though so obvious…
The last part of the book are the recipes. They are often with only a few ingredients and easy to make. Always with the tomato in the leading part of course! Some handy tips are also mentioned. Did you think about using the Roma-type of the tomato when making savory tarts? They are low in moisture and therefore the pastry will stay dry and crunchy when baked. I had no idea but it sounds logical (and now I know, it’s actually true) . Small tips that can make a great difference on your next pie! Of course I had to try it out! This pie is really soooo good! Try it with a big salad for lunch or dinner or just cut it in smaller pieces and enjoy it with your Sunday drink.
The gluten-free puff pastry means more work (and time) but it really turned out so delicious, with its flakey crunch so if you find the time, please try it out. If you don’t have the time, just use ready-made from the supermarket.
Let’ s get to work!
Tomato pie with gluten-free puff pastry
Gluten free puff pastry
7,1 oz / 200 gram cold butter (keep it in the freezer for this purpose!)
3,9 oz / 110 gram / 3 dl almond flour
1,9 oz / 55 gram / 1 dl coconut flour
2,6 oz / 75 gram / 0,75 dl water
1 teaspoon of white wine vinegar
1 tablespoon of physillium husk
How do I do it?
1. mix al dry ingredients carefully. Add 50 gram of the butter and mix it together with the water and vinegar. Cover the dough with plastic and let it rest for 30 minutes in the refrigerator.
2. Roll out the dough between 2 layers of plastic foil. Cut 50 gram of the butter in thin slices (easiest with a cheese slicer if the butter is frozen) and place the slices on half of the dough. Fold the other part of the dough on top and roll out carefully once more. Cover the the now flat dough with plastic and let it rest for another 30 minutes in the refrigerator.
3. Repeat point nr 2 with adding another 50 grams of butter each time and let it cool 30 in between in the refrigerator.
3. Once al the butter is in the dough, go further to the actual making of the pie. See recipe below.
This puff pastry can be done in advance and be kept in the freezer rolled up. When its time to use it, you just defrost the it shortly in the refrigerator (approx. 1 hour in advance) before using it.
2-3 teaspoons Dijon mosterd
5 tomatoes (Roma)
5,3 oz / 150 gram grated Gruyere cheese
Provencal herbs (like thyme, oregano, basilicum etc)
2 teaspoons olive oil
Salt and pepper
How do I do it?
1. Set the oven on 180 ° C.
2. Grease a baking pan with a little bit of olive oil. Roll out the pastry on top of the baking pan and press lightly against the edges. Prick with a fork a few holes in it and immediately divide a layer of mustard on the bottom.
3. Wash the tomatoes and cut them into slices, about 1 to 1.5 centimeters thick. Arrange the tomatoes imbricated in the pan on top of the mustard. Sprinkle a bit of crushed black pepper, some sea salt and herbes de Provence. Sprinkle a few drips of olive oil and garnish it with grated cheese. Bake for 30 minutes in the oven.
4. The pie can be enjoyed warm or cold. Add a big salad for lunch or just cut it in smaller pieces as a snack for the Sunday drink.
This recipe is free from gluten (if using a gluten-free puff pastry or made as mentioned in the recipe) and sugar.
It’s vegetarian and LCHF friendly.
Author Angelo Dorny
Publisher Davidfonds uitgeverij