Puff pastry pie with tomatoes and olives

Incredibly tasty and hearty homemade puff pastry pie with tomato sauce, tomato slices and olive rings is perfect for dinner with family or friends!

Ingredients

• Yeast-free puff pastry - 450 g
• Tomatoes - 200 g
• Pitted olives - 7 pcs.
• Vegetable oil - 1 teaspoon
• Salt - 0.25 tsp
• Fresh green basil - 3-4 leaves
• Flour - for working with dough
• For sauce:
• Tomatoes - 400 g
• Onion - 1 pc.
• Garlic - 1-2 cloves
• Sugar - 1 teaspoon
• Dried thyme - 0.5 tsp
• Salt - 0.25 tsp
• Ground black pepper - on the tip of a knife
• Vegetable oil - 1 tbsp. the spoon
• Fresh green basil (optional) - to taste

Directions

1. Start by making the tomato sauce.
2. Rinse the tomatoes (400 g), make a cross-shaped incision on each, place in boiling water for 1 minute, then dip in ice water. Remove the skin from the tomatoes.
3. Heat vegetable oil in a small saucepan or saucepan. Peel the onion, cut into small cubes, put in hot oil and fry over medium heat for 1-2 minutes.
4. Peel the garlic, finely chop, add to the onion and fry for another minute.
5. Cut the peeled tomatoes into large pieces and add to the onion. Simmer, stirring, over a fairly high heat for about 5 minutes.
6. Add salt, sugar, ground black pepper and dried thyme. Stir.
7. Simmer over low heat, stirring occasionally, for about 10 minutes. The sauce should thicken.
8. At the end of the preparation of the sauce, if desired, you can add chopped basil and another minced garlic clove.
9. Spread the thawed puff pastry on a table dusted with flour to form a shape close to a square. I have a layer of dough folded in half to form a rectangle 27x28 cm.
10. Roll out the dough a little. I got a square with a side of 33 cm. Step back from the edge about 2 cm and cut a square inside.
11. Transfer one edge of the resulting "frame" to the diagonally opposite edge of the inner square. Press lightly.
12. And move the other edge of the "frame" in the same way.
13. Gently transfer the shaped dough piece to a baking sheet covered with parchment paper, press the edges of the piece well and use a fork to prick all over the surface. Put in the oven, preheated to 180 degrees, for 20-25 minutes.
14. Remove the pie base from the oven. If the dough is puffy, press down with a fork or your hands. The dough will crumble, but this is not a hindrance.
15. Put the sauce in the center of the pie base, smooth it out.
16. Cut the tomatoes into thin circles and put on top of the sauce.
17. Cut the olives into rings and spread evenly over the tomatoes.
18. Salt and drizzle the cake with vegetable oil. Bake another 15 minutes.
19. Serve the finished puff pastry pie with tomatoes and olives hot, sprinkled with green basil leaves. If the basil leaves are large, tear them into smaller pieces with your hands.
20. Bon appetit!