Open pie with cream cheese and cherry tomatoes: A recipe for contrast

From the kitchen: The appeal of this open pie lies in the contrast between a dense, creamy cheese base and the acidity of baked cherry tomatoes. Cooking time: 30-40 minutes Ingredients Ready-made pastry dough (1 piece) Cream cheese: 100 g Curd cheese (Tvorog): 200 g Sour cream 20%: 100 g Egg: 1 pc. Cherry tomatoes: 300 g Olive oil: 1 tsp. Sugar: 1 tsp. Vanilla sugar: 1 tsp. Salt: to taste Pepper: to taste Preparation Step 1. Preheat the oven to 180 C (356 F). Line a baking pan with the ready-made pastry dough. Step 2. Combine the cream cheese and curd cheese. Mix until the mass is uniform and all curd lumps have disappeared.