Seven salty tomato pies, to take advantage of their season

The tomato season includes the months of July to September, although there are some earlier varieties that begin in mid-June and others that arrive later in October. The rest of tomatoes that we find during the year, comes from greenhouses, specific varieties or other geographical areas. Therefore, now that we find garden tomatoes, full of flavor, we have selected these seven salty tomato cakes, to take advantage of their season.

We already told you that the month of August is perfect for canning tomatoes, dulling peeled tomatoes, crushed tomatoes and of course, making fried tomato to have it available all year. So we will not complain about those winter tomatoes They practically don't know anything.

Seven salty tomato pies to take advantage of your season

1. Rustic tomato, eggplant and cream cheese pie

  • Ingredients: Puff pastry 1 sheet, 2 Eggplants, 4 Tomatoes, Grated Parmesan cheese, 4 tablespoons, Natural yogurt, 250 g, Dry oregano to taste, Salt to taste, Ground black pepper to taste, Cottage cheese, 200 g, 4 Eggs, 1 tablespoon flour rasa and extra virgin olive oil
  • Elaboration: We form a round mold with the sheet of baking paper and on it we place the puff pastry. We reserve We wash and chop one of the eggplants, then we make it in a pan with a tablespoon of oil and another of water. We let the liquid evaporate and then pass the eggplant through the blender. We add cottage cheese, parmesan, eggs, yogurt and flour. We stir until we get a cream. We season and stir again. We pour the cream over the dough. Cut the other eggplant and the tomatoes into thin slices and then each slice in half. Cover the cream cheese with half slices of eggplant and tomato alternating and mounting them a little on top of each other. Salamos and sprinkle with oregano. In a bowl we mix about four tablespoons of water with two of oil. Spread the vegetables with this mixture. We put the cake in the preheated oven at 200ºC for 35 or 40 minutes. From time to time we brush with the emulsion, so that the cake does not dry out.

Full recipe here

2. Gratin tomato pie, feta and pesto

  • Ingredients: For the base: 1 sheet of chilled puff pastry, 24 cherry tomatoes, 1 tablespoon of olive oil, 3 L eggs, 200 g of feta cheese, 120 ml of cream, salt and pepper. For onion marmalade: 3 onions, 2 tablespoons of olive oil, a pinch of thyme, 1 clove of garlic, 2 tablespoons of brown sugar, 100 ml of balsamic vinegar. For pesto: 15 basil leaves, 2 tablespoons of roasted pine nuts, 1 clove of garlic, 70 ml of olive oil, 30 g of grated Parmesan cheese, salt and pepper.
  • Elaboration: We will start preparing the onion marmalade, for this in a pot we combine all the ingredients and cook for twenty minutes with the covered pot, stirring occasionally. Once time passes, we discover the casserole and continue cooking for another twenty minutes. We reserve to be tempered. For pesto we mix all the ingredients except parmesan and crush it until a dressing is formed. Add the cheese, and stir so that it thickens. We reserve covered with a film in the fridge. We will continue to preheat the oven to 180 degrees. In a removable cake mold we stretch the puff pastry and prick the base with a fork so that it does not swell excessively. We return it to the refrigerator while the filling is prepared. In a bowl, beat the eggs together with the cream, spread the onion marmalade in a layer over the puff pastry, pour the egg and cream dough on top and crumble the feta cheese. Salpimentamos. Bake for twenty-five minutes until we see the puff pastry and the golden cheese. Meanwhile we prepare in a small tray the cherry tomatoes with a tablespoon of olive oil and salt. We put about five minutes to au gratin. At serving time we place the gratin tomatoes over the cake and distribute the pesto among them.

Full recipe here

3. Tomato and goat cheese cake

  • Ingredients: 400 g of sliced ​​ripe tomatoes, 1 sliced ​​purple onion, 2 tablespoons of olive oil, salt and freshly ground black pepper (to taste), a pinch of sugar, 250 g of puff pastry, 100 g of Goat cheese and 2-3 tablespoons pesto sauce.
  • Elaboration: Preheat the oven to 200ºC. In a bowl, mix the tomato slices and the onion. Next, we add the olive oil, sugar and pepper to taste. We spread the puff pastry in the mold that we are going to use (I used the oven tray), previously greased or covered with nonstick paper. Arrange the tomato and onion on the entire surface of the puff pastry, leaving about 1 cm free around the edges. We continue with the goat cheese, we will try to distribute it throughout the cake. Bake in the center of the oven for 20-25 minutes or until the dough has browned and the tomatoes are noticed to have been made. Remove from the oven and sprinkle with pesto sauce, according to taste. Let stand a few minutes and serve hot or time.

Full recipe here

4. Tomato and onion tatin cake, vegan recipe

  • Ingredients: 1 Tomato, 16 cherry tomatoes, chilled dough or pasta, 1 tablespoon of liquid caramel, 1 onion and dried oregano to taste
  • Elaboration: We start by chopping the onion in julienne and spreading it through a pan. While slowly poaching, cut the tomato in half, and place one of the halves in the center of the pan. The other half of the tomato is cut into four portions and distributed in the pan as you see in the images. Fill the gaps with cherry tomatoes. I chose assorted cherry tomatoes of different varieties, red, mini kumato, pear, yellow ... pepper and sauté everything for about ten minutes. When the onion seems poached, add a tablespoon of liquid caramel and sprinkle with plenty of oregano, moving the pan so that everything is distributed well and let it cook another five minutes. If your pan is suitable for the oven, we can continue making the recipe in it. If you do not have the removable handle, you can make the recipe in a round baking dish from the beginning or transfer the ingredients once poached. We cover our cake with a portion of chilled breeze pasta, or if you like more, you can also use a refrigerated plate of puff pastry, which will give you a very similar result. Bake for 20 minutes at 190º until the cake topping is very hard and crispy. In that time the breeze paste will change color, although the humidity of the tomatoes will make a kind of mottled drawing on the surface. To serve it we must go around the cake leaving the breeze pasta cover as a base.

Full recipe here

5. Salted tomato and three cheese cake

  • Ingredients: For the base, wheat flour, 115g, a pinch of salt, 25 g of lard, 25 g of butter, 15 ml of very cold water. For the filling, 100 g of Assorted Tomato, 5 g of wheat flour, 100 g of Cream Cheese, 25 g of Parmesan Cheese, 50 g of Emmental Cheese, 2 eggs, 50 g of Natural Yogurt and 5 g of Dijon Mustard and dried oregano to decorate
  • Elaboration: We start with the broken dough, to give you the rest time you need without haste. To make it, we simply mix, in a large bowl, the flour and a pinch of salt along with the butter and butter cut into small dice. We use the fingertips to mix, avoiding heat. This is very important. You have to touch the dough just right, without going over. When the mixture resembles a set of crumbs, we add a tablespoon of cold water. With the help of a knife edge, we add the water to the rest of the ingredients initially, and we end up working it with our hands. At the moment when the dough gets a homogeneous appearance and texture, we stop working it. We wrap it in plastic wrap and let it rest in the fridge for 30 minutes. After the resting time, we spread the dough with a roller on a sheet of sulfurized paper. Flour the roller to prevent the dough from sticking and breaking. We transfer the dough to a 14 cm diameter baking sheet and cover its base and sides. Nothing happens if it breaks, we take small portions of the dough and place them on the cracks as a patch. Remove the excess dough from the sides, cover with sulfurized paper and legumes (or baking stones) and cook at 180ºC for 20 minutes. After this time, we remove the mold and remove the legumes and the sulfurized paper. We put it back in the oven and cook in white for 5 more minutes, with the temperature a little higher. Meanwhile, we prepare the filling ingredients. We weigh the three cheeses and mix them in a bowl. In another bowl, a little wider, mix the eggs with the flour and the yogurt whisking until homogenized. We add the cheeses to this smoothie and stir well. It is not necessary to season because the cheeses are tasty, but you can season with black pepper if you feel like it. Brush the base with mustard and fill with the previous mixture. Cut the cherry tomatoes in half and distribute them over the filling, pressing lightly if necessary to sink without disappearing. Sprinkle with some aromatic herb. I have used oregano but it can be replaced by basil, sage, etc. Bake at 180ºC for 20 minutes or until golden brown and curdled to the touch. Let stand a few minutes before serving.

Full recipe here

6. Tomato tatin cake and fresh goat cheese

  • Ingredients: 1 Chilled broken dough, 6 Tomatoes, 150 g of Fresh goat cheese, Old-fashioned mustard, 4 teaspoons, Basil to taste Extra virgin olive oil, 2 tablespoons and Salt and pepper to taste
  • Elaboration: We will start by preheating the oven to 180 degrees with heat up and down. Grease with a spoonful of olive oil a round source of 24 centimeters that can go to the oven and arrange the sliced ​​computer tomatoes. We season them, add the rest of the oil on top and bake them for twenty minutes. Once time passes we remove the source from the oven and spread over the tomatoes the fresh goat cheese crumbled along with the old-fashioned mustard. Cover with the broken paste tucking the remaining edges inwards. We bake for thirty minutes. Once the time passes we let it rest for ten minutes until it loses some heat and carefully unmold it on a large plate so that the tomatoes are up. Sprinkle with some fresh basil leaves.

Full recipe here

7. Salted tomato, cheese and mustard cake

  • Ingredients: 60g Pastry flour, 30g Cornmeal (not cornstarch), 4g Salt, 2g Granulated garlic, 55g Butter without cold salt, 15ml Extra virgin olive oil, 30 ml Cold water (approximately), 75g Cream cheese, 10 ml Dijon mustard, Spicy paprika a pinch, Seasonal tomatoes, Dry oregano, Parmesan cheese, Ground black pepper
  • Elaboration: Arrange the flours, salt, granulated garlic, a little black pepper, diced butter and oil in a food processor or chopper. Crush in several short batches until everything is integrated and a fine grained texture remains. Slowly add the cold water, crushing each time, until you get a dough that we can work with your hands without sticking. Form a homogeneous and smooth disk, wrap in plastic film and leave in the fridge for at least 30 minutes, better longer if it is very hot. Preheat the oven to 190ºC and prepare a tray. Wash and dry the tomatoes and mix in a bowl the cream cheese with the mustard, some paprika, oregano and a stroke of pepper. Stretch the dough until it is approximately 5 mm thick, giving it a rounded shape with a roller or with your hands. Work fast so it doesn't get very hot. Cover with the cream cheese, without reaching the edges, and distribute over the sliced ​​tomatoes not very thick. Fold the edges over the dough, to cover the filling and tomatoes a little, and add a little salt, oregano, cheese and a little oil. Bake for about 25-30 minutes, until the dough is browned. Ensure that tomatoes do not burn, if this happens we can cover the top with aluminum foil. If they dry out too much, add more cheese in the middle of cooking. To make the dough look more beautiful we can paint the edges with beaten egg or with melted butter.

Full recipe here

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