Creamy Roasted Tomato Fold Over Pie

1 cup flour
1 tsp baking powder
1 tsp salt
1 cup butter

Tomato and Zucchini:
6-8 tomatoes
1 medium zucchini, thinly sliced
6-8 garlic cloves
Olive oil
½ cup sour cream
parmesan cheese, layer to taste

Egg Wash, 1 egg mixed with a few tbsps of milk

Pastry Preparation:

  1. In a food processor, add 1 cup flour,1 tsp baking powder, and 1 tsp salt. Mix to incorporate. Then add 1 cup of butter (in cubes). Add a couple of cubes at a time. Process until you have cornmeal consistency. Then refrigerate for an hour.

Tomato Preparation:

  1. Wash and dry the tomatoes. Peel 6-8 garlic cloves. Place tomatoes and garlic on a sheet pan. Brush with olive oil. Sprinkle it with salt. Bake until golden, approximately 30-40 minutes.
  2. Divide the roasted tomatoes. Put one half into a blender and add all of the roasted garlic. puree. Add in 1/2 c sour cream. Blend to incorporate. This is your creamy tomato sauce.
  3. Roll your dough. Place it on a parchment-lined sheet pan. Add creamy tomato sauce in the center.  Using a pastry brush or the back of a spoon to distribute. Layer on top, thinly sliced zucchini and the other half of the roasted tomatoes. Using a vegetable peeler, peel parmesan cheese to the top. Brush pastry with egg wash.
  4. Bake at 375 for 35-40 minutes.  Crust will be golden brown. Sprinkle with Maldon salt.

This recipe was created by Karen Davidson.

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