Open pie Mozzarella, Tomatoes and Garlic

Any mozzarella is suitable for this pie, as well as buratta or stracatella. By the way, you can make a shortcrust pastry pie.

Ingredients

• 250g unsalted crackers, preferably whole grains
• 200 g mozzarella, can be used for pizza
• 150-180 g sour cream with fat content from 20%
• 50 g of hard, aged cheese
• 30 g butter
• 2 large eggs
• 1 kg of meaty tomatoes, cream
• 1 red sweet onion
• 6-8 large cloves of garlic
• leaves 2-3 sprigs of fresh thyme
• olive oil
• salt and freshly ground black pepper

Directions

1. Cut the tomatoes in half lengthwise. Place on a baking sheet lined with baking paper, cut up. Sprinkle with oil, preferably from a spray bottle. Season with salt and pepper. Bake in an oven preheated to 200 ° C for 25-30 minutes. The tomatoes should turn golden and brown on top.
2. Cut the garlic into 2–4 pieces. In a small saucepan with a thick bottom, heat the mixture of butter and 2 tbsp. l. olive oil. Add the garlic and sauté it over medium heat, stirring for 5-6 minutes. Strain the oil through a sieve. Chop the garlic finely.
3. In a blender bowl, grind the crackers until finely crumbled. Add eggs, beaten with a pinch of salt until smooth, and 5-6 tbsp. l. garlic oil. Whisk until it becomes damp sea sand.
4. Grease a heat-resistant springform pan with a diameter of 22-24 cm with olive oil. Pressing the dough firmly to the bottom, shape the base into high sides. Bake in an oven preheated to 180 ° C for 8-10 minutes, the base should turn golden. Transfer the form to the wire rack.
5. In a bowl, combine the mozzarella and hard cheese, grated on a coarse grater, garlic and half the finely chopped thyme until smooth. Add sour cream, stir. Season with salt and pepper. The filling should be the consistency of a thick dough. Put half on the finished base and gently spread it with a silicone spatula in an even layer. Do not press hard on the dough, it should not crack!
6. Place half the tomatoes on top of the cheese filling, cut up. Press them a little into the filling. On the tomatoes - the remaining cheese filling and on top - again tomatoes. Drizzle with the remaining garlic oil. Bake in an oven preheated to 180 ° C for 60–70 minutes. In 5-7 minutes. until the end of baking, place thin onion half rings and sprinkle with remaining thyme. When the pie is ready, take it out and leave it on the table for 45-60 minutes. Serve lukewarm or cold.