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Preheat the oven to 180°C.
Take an ovenproof pan, pour 4 tablespoons of olive oil in it and cook first the chopped shallot and add a little later the garlic.
Cut the tomatoes into 2 and season with salt and pepper. Place them with the cut upwards above the shallot.
Pour the balsamic oil over the tomatoes and sprinkle it with the Tagatesse. Shake the pan and let the Tagatesse caramelize with balsamic.
Place the tomatoes nicely in the middle of the pan, put a sheet of pastry over it and push the edges of the dough between the sides of the pan and the tomatoes.
Place the pie for 20 to 25 minutes in the oven.
Remove the pan out of the oven and turn it around by putting a plate on the pan and quickly turning around (pay attention, there may be very hot fluid between the pan and the plate).
Garnish with Italian herbs, pieces of dried ham, small tufts of sour cream and a drizzle of olive oil.