Tomato terinne in dough
- 100 g onions
- 3 cloves of garlic
- 800 g fresh whole tomatoes (500g pared)
- 150 g sun-dried tomatoes (drained)
- 3 tablespoons extra virgin olive oil (about 16g)
- 2 eggs
- 100 g roasted almonds
- some lemon zest
- 1 teaspoon chopped basil
- salt and pepper
For the dough
- 250 g gluten-free flour (with baking powder)
- 100 g milk
- 1 egg
- 50g butter
Additional: 1 egg yolk for the dough spreading
Aromatic and special tomato terinne wrapped in delicious buttery dough.
Unique mediterranean flavors that will accompany a banquet, giving a summer and refreshing aroma.
It’s a challenging recipe that yet will reward you with its special presentation.
Mediterranean dish with sun-dried and fresh tomatoes and aromatic with fresh basil and lemon zest.
Served also as a main course appetizer or a side dish!
Starting with the dough
Knead all the ingredients together and put the dough in plastic wrap.
Put it in the fridge for at least 30 minutes.
Peel the fresh tomatoes. Remove seeds and chop.
Finely chop the onion and garlic.
Drain the oil from the sun-dried tomatoes and chop.
Preheat oven to 170 degrees.
In a frying pan add the oil and saute the onion and garlic.
Add the fresh tomatoes and mix until their liquids evaporate.
When tomatoes are ready remove from heat.
Add the chopped sun-dried tomatoes and mix.
Add the chopped almonds, the basil and the lemon zest.
Whisk the eggs and add them in the mixture, mix until they are incorporated.
Season with salt and pepper.
Butter the cake pan/terinne and line parchment paper.
Pour and spread the mixture.
Bake in preheat oven at 170C degrees for about 50-60 minutes.
Allow it cool completely and take it out of the cake pan and parchment paper.
Remove the dough of the fridge until it’s in room temperature.
Dust some parchment paper with flour and knead the dough in one phyllo according to my cake pan’s dimensions.
In my version it should be at least 20x30cm.
Keep a piece of the dough aside so to decorate later.
Add the baked stuffing in the dough and close around, until it’s like a closed “pagkage”.
Whisk the eggyolk with some water. Use it firstly in dough’s connections so to stick together.
With some aluminum foil make three small tubes. Create holes in dough’s upper surface with a small knife.
Place each tube in each hole.
Decorate around with the rest of the dough.
Coat the dough with eggyolk.
Bake at 200C degrees (Fan) for 15-20 minutes until it turns golden.
Cut in slices and serve!
Nutritional information per 100 g
Energy / calories: 188.70 kcal
Proteins: 5.23 g
Carbohydrates: 17.96 g
Fat: 11.03 g