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Tomato and olive pie

Tomato and olive pie

Use cherry tomatoes for this recipe. The result is stunning whether served warm or cold.

Tomato and olive pie

28 June 2022
: 4
: 30 min
: 30 min
: Easy

You may prepare a pizza dough or use a ready-made dough as well.


  • 2 “petits suisses”
  • 60 g salted butter
  • 120 g flour
  • A 25 cm large pie tin
  • 1 kg of cherry tomatoes
  • ½ TBS sugar
  • 5 TBS oil
  • 1 pinch of dried oregano
  • 20 pitted black olives
  • 1 tsp sea salt
  • Step 1 Pre-heat the oven to 200°. In a bowl, mix the softened butter, the flour, and the “petits suisses”. Shape the dough into a ball and spread it over the wax paper placed at the bottom of the tin. Use the palm of your hand and the tip or your fingers for the finish.
  • Step 2 Place the rinsed and cut in halves cherry tomatoes in a bowl. Add the salt and the oregano, and mix. Tightly place the tomatoes on the dough. Add the black olives evenly on top. Bake for 30 minutes. Wait a good 10 minutes before taking the pie out of the tin. Serve warm or cold.

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