tomatoe pie

i just could not get too many pictures of those wonderful tomatoes. lucky me, this morning at the market one farmer was selling II class tomatoes for 2.50 fr. per kilo (usually they are 5 for regular tomatoes or than 8 for the "bernerrose"). i had to embrace myself and keep still, as i really wanted to dance instead!
upon arriving at home there was no minute passing and i was in the middle of cutting and preparing for this tomato pie.

it's a whole wheat pate brisee and two table spoons semolina, then lots and lots of fine cut tomato sprinkled with shallot and garlic, a pinch of sea salt and baked by 150 C for 50 minutes, in the middle of the oven.
done and on the table we all loved it, a slice of cheese was appreciated and a glass of cider, o i love late summer, or maybe i call it early autumn....