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Tomato pie

Easy meets delicious with Chuck Hughes’ take on a family fave. This is a take on the classic Tarte Tatin but with tomatoes. It can be served with cheese, spicy vegetables fresh herbs or on its own. It's the perfect way to make your garden tomatoes shine in the early fall.



Tomato Pie

  • 2 lbs. tomatoes
  • 3 sprigs fresh thyme
  • Salt and pepper to season
  • 1 tsp sugar
  • 2 tbsp white balsamic vinegar
  • 10 inch round puff pastry dough


  1. Preheat oven at 400 F. 
  2. Cut tomatoes in half empty and take out seeds. Add thyme, salt and pepper let sit for five minutes. 
  3. In a 10-inch sauce pan add sugar and vinegar on med heat. Dissolve sugar and let cook for one minute and add tomatoes. 
  4. Let simmer two minutes then put in oven for 10 minutes. 
  5. Put pastry dough on top of tomatoes and cook for another 25-30 minutes in the  oven. 
  6. Chill, Flip over, slice and serve. Enjoy!

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