Tomato pie 

Ingredients for the dough 

  • 130 grams flour for pizza Čakovečki mlinovi 
  • 2 tablespoons corn flour Čakovečki mlinovi 
  • 1 tablespoon fresh thyme 
  • a little sugar 
  • 1/2 teaspoon salt 
  • a little black pepper 
  • 4 teaspoons olive/pumpkin seed oil 
  • 80 grams cold butter, diced into 1.5 cm cubes 
  • 60 ml ice-cold water 

Ingredients for stuffing 

  • salt 
  • 125 grams ricotta cheese 
  • freshly ground black pepper 
  • 1 tablespoon oil as desired (olive/pumpkin seed) 
  • zest of 1 lemon 
  • 1 kg colourful tomatoes 
  • 1 egg or egg yolk (optional, for shine) 


Mix both types of flour, polenta, thyme, sugar, salt, pepper and oil in a large bowl. Add the butter and stir gently by crushing each cube between your fingers. Add water and collect the dough with your hands - it will be quite sticky. Transfer to a well-floured surface and knead a little more. Shape the dough in a circle, wrap it tightly with cling film and place in the refrigerator for 30 minutes. 

In a small bowl, mix the ricotta, a pinch of salt, pepper to taste and lemon zest and set aside. Cut the tomatoes in half (if they are small - cherry or plum) or into slices if they are large and season with salt. Drain them. 

Roll out the dough between two baking papers and transfer to a pie mould. Place the cheese filling on the bottom and arrange the drained tomatoes on it. Place them closely together as they will shrink when cooking. 

Bake for 30-40 minutes at 180 degrees.