Recette tartelette Kelly RangamaRecette tartelette Kelly Rangama
©Recette tartelette Kelly Rangama |Cheffe étoilée Kelly Rangama

Heirloom tomato pie recipe by Kelly Rangama

Heirloom tomato pie with feta and spring onions recipe by Kelly Rangama, Michelin-starred chef

Heirloom tomato pie recipe

Preparation time45 minutes
Cooking time20 minutes

Ingredients for Shortcrust pastry

(Serves 4 people)


  • Butter: 125 g
  • Fine white flour or hard white flour: 250 g
  • Sugar: 25 g
  • Fine salt: 5 g
  • Egg: 1
  • Water: 40 g
  • Turmeric: 1 pinch


Preparation for Shortcrust pastry: 

  • Use a mixer with a flat beater, or if you don’t have a mixer, use a mixing bowl and mix with your hands. Working the dough is about making contact between the fat, which is butter in this case, and the different dry ingredients.
  • Combine the flour, salt, turmeric, sugar and butter. Then add the egg and water.
  • Mix evenly to obtain a good dough. Cover with film and leave in the refrigerator for about 20 mins. After resting, roll out the dough the size of the pan with a rolling pin.
  • Let the dough cool for a few minutes.
  • Prick the dough with a fork.
  • Cook in a 160°C oven for 10/15 mins, checking how brown it is. Leave to cool.

Ingredients for garnish:

  • Heirloom tomatoes: 1 of each colour (4 in total)
  • Cherry tomatoes: 12
  • Spring onions: 4 stems
  • Sweet pepper: 1
  • Feta: 200 g
  • Turmeric: 1 pinch
  • Basil or chives: Several leaves
  • Fleur de sel
  • Ground pepper
  • Olive oil
  • White balsamic vinegar

Preparation garnish

  • Bring a saucepan of water to the boil.
  • Score the heirloom tomatoes (not the cherry tomatoes) gently in the shape of a cross. Plunge these tomatoes for several seconds in hot water, and once the skin begins to separate, remove them and place them into cold water. Drain them and gently remove the tomato skin.
  • Cut the tomatoes in quarters.
  • Set aside the tomato quarters.
  • Lay the tomato skins on baking paper with a pinch of salt and place in an oven to dry at 80°C.
  • Cut the cherry tomatoes into quarters.
  • Season the tomatoes with the fleur de sel, pepper, olive oil and balsamic vinegar. Wash the spring onions and cut them up at an angle.
  • Wash the sweet pepper and cut it into cubes.
  • Break up the feta. Season with the olive oil, pepper and turmeric.


  • On the base of the pie, place the broken up feta, and on top of it the tomato quarters.
  • Sprinkle over the spring onions and the chopped sweet pepper. Finish by adding the dried tomato skins.
  • Insert the chives or small basil leaves.

Enjoy your meal!

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