Tomato Torte

Indulge in the rustic elegance of this Tomato Torte, a show-stopping dish that pairs buttery, flaky pastry with the vibrant flavors of fresh tomatoes, creamy mozzarella, and aromatic basil. Perfect for summer gatherings or a cozy dinner at home, this recipe combines simple, wholesome ingredients to create a savory pie that's equal parts comforting and refined. Enhanced with a sprinkle of Parmesan and a drizzle of olive oil, the filling is encased in a hand-folded crust, pleated for a beautifully rustic finish that's golden and crisp from an egg wash. Whether served warm or at room temperature, this torte is a delightful centerpiece bursting with Mediterranean charm, showcasing fresh produce in all its glory. With its easy-to-follow steps and universal appeal, Tomato Torte is destined to be your go-to recipe for casual entertaining or weeknight inspiration.

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 200 grams All-purpose flour
• 115 grams Unsalted butter (cold, cubed)
• 3 tablespoons Ice water
• 1 teaspoon Salt
• 4 medium Fresh tomatoes (sliced thinly)
• 200 grams Fresh mozzarella (sliced)
• 10 leaves Fresh basil leaves (chopped)
• 50 grams Parmesan cheese (grated)
• 2 tablespoons Olive oil
• 0.5 teaspoons Black pepper
• 1 Egg (beaten, for egg wash)

Directions

Step 1

In a large bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse sand.

Step 2

Gradually add the ice water, one tablespoon at a time, until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.

Step 3

Preheat your oven to 200°C (400°F). Roll out the chilled dough on a lightly floured surface into a circle about 30 cm (12 inches) in diameter.

Step 4

Transfer the dough to a parchment-lined baking sheet. Layer the sliced tomatoes and mozzarella in the center of the dough, leaving a 5 cm (2-inch) border around the edges.

Step 5

Sprinkle the chopped basil and grated Parmesan cheese over the tomatoes and mozzarella. Drizzle with olive oil and season with black pepper.

Step 6

Fold the edges of the dough up and over the filling, pleating as necessary to form a rustic torte. Brush the folded edges of the dough with the beaten egg for a golden finish.

Step 7

Bake the torte in the preheated oven for 40-45 minutes, or until the crust is golden brown and the tomatoes are tender.

Step 8

Let the torte cool for 10 minutes before slicing and serving. Enjoy warm or at room temperature.

Nutrition Facts

Serving size	1192.2 grams (1192.2g)

Amount per serving	% Daily Value*
Calories	2788

Total Fat 186.00g	238%
Saturated Fat 102.90g	515%
Polyunsaturated Fat 2.70g
Cholesterol 620mg	207%
Sodium 4665mg	203%
Total Carbohydrate 182.40g	66%
Dietary Fiber 11.70g	42%
Total Sugars 20.70g
Protein 94.50g	189%

Vitamin D 41IU	205%
Calcium 1764mg	136%
Iron 14mg	77%
Potassium 1696mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.2%

Protein: 13.6%

Carbs: 26.2%