- 500 g ribbed tomatoes
- 3 pc cloves of garlic
- 1 roll of brisée dough
- thyme
- basil
- parmesan cheese DOP
- extra virgin olive oil
- flaked salt
For the tomato cake recipe, wash the tomatoes, cut them into 6 wedges and empty them of their seeds; place them on a baking sheet lined with baking paper and bake at 180°C for 15 minutes.
Cut out a disk (20 cm diameter) in the brisée dough, lay it on a baking sheet lined with baking paper, prick it with a fork and bake at 180°C for 10 minutes.
Spread the tomatoes over the dough, add the poached garlic cloves and a few sprigs of thyme, and bake again at 180°C for 15 minutes. Take the pie out of the oven, season it with a drizzle of extra virgin olive oil and flaky salt. Top with basil leaves and parmesan shavings and serve.
Source: https://www.lacucinaitaliana.it/ricetta/antipasti/torta-di-pomodori/
