News from Puglisi X Cooking?

Published on 12. April 2021

Recipe: Pie with cherry tomatoes

Pie base:

  • 20 g yeast
  • 1 dl milk
  • 40 g of olive oil
  • 200 g wheat flour
  • 6 g of salt


  • 1 small red onion
  • 2 cloves garlic
  • ½ bundle of tarragon
  • Approx. 1.5 kilo cherry tomatoes preferably in different colors
  • 2 teaspoons salt
  • Black pepper
  • 1 tablespoon Titone extra virgin olive oil
  • 2 stalks of thyme
  • 1 bunch oregano
  • A handful of good olives

Pie Crust:

Warm milk in a small saucepan and pour into a bowl with yeast and dissolve it. Let rest on the kitchen table for an hour.

Then mix the rest together and roll out. Cover the pie tin. Puncture with a fork and let rest warm until it is raised to double size (approx. 1 hour)


Cut the tomatoes in half (not lengthwise as you normally would but on the other lentgh). Put on a tray with the cut side up and sprinkle with salt, olive oil and pepper. Pick the thyme from the stem and sprinkle over the tomatoes. Do the same with the oregano but save a little for garnish. Let the tomatoes rest and marinate for an hour.

Finely chop the red onion and garlic and sauté for a few minutes in a little olive oil. When ready, add the chopped tarragon and let it cool.

When the pie is raised and ready, distribute the onion mix at the bottom. Then place the tomatoes as the picture in nice circles around the mold.

Cover the pie with tin foil and punch a few holes with a small knife. Bake for 15 minutes at 190 degrees, then remove the foil and continue baking at 160 until the bottom is crisp (about 25 minutes). Let it cool a bit on the kitchen table and serve warm with olives and fresh oregano on top.

See more about what to expect at Silberbauer’s bistro