Tomato Pie

Preparation:

Preparation: Defrost the pastry, roll it out into a sheet and place it in a buttered and floured cake tin. Pinch the edges and prick the bottom. Wash half a kilo of tomatoes, peel them, remove the seeds, cut them into cubes. Blanch the fennel, drain it, chop it and add it to the tomatoes. Add salt and arrange everything on the bottom of the pan. Peel the other tomatoes, gently remove the seeds, cut them into regular slices and arrange them in a crown on the filling of the pie, overlapping them slightly. Sprinkle with a drizzle of oil, salt and cook in a preheated oven at 170 degrees for about half an hour. Remove, decorate with olives and some basil leaves. Serve warm or cold.