'1 1/2 kilograms of green tomatoes, halved and sliced into thin strips'
'1 cup of sugar'
'1/2 teaspoon of ground cinnamon'
'1 tablespoon of cornstarch'
'2 tablespoons of butter or margarine'
'For the dough:',
'2 cups of all-purpose flour'
'3/4 cup of cold butter or margarine, cut into small pieces'
'5 to 6 tablespoons of cold water'
'1 1/2 kilograms of green tomatoes, halved and sliced into thin strips'
'1 cup of sugar'
'1/2 teaspoon of ground cinnamon'
'1 tablespoon of cornstarch'
'2 tablespoons of butter or margarine'
'For the dough:',
'2 cups of all-purpose flour'
'3/4 cup of cold butter or margarine, cut into small pieces'
'5 to 6 tablespoons of cold water'
'Make the dough: Cut the cold butter or margarine into small pieces and work it into the flour with your fingertips until a crumbly texture forms
Add the cold water one tablespoon at a time, mixing quickly with a fork.'
'Knead 3 to 4 times to form a ball, without worrying about achieving a smooth and uniform consistency.'
'Wrap the dough in plastic wrap and refrigerate for 1 hour.'
'Roll out half of the dough on a lightly floured surface using a rolling pin.'
'Line a refrigerator-safe mold or tin with the dough, starting from the bottom and sides.'
'Layer the tomatoes, sprinkle some of the sugar-cinnamon-maisena mixture over them, and top with butter cubes
Repeat until all ingredients are used up.'
'Roll out the remaining dough half on a lightly floured surface using a rolling pin.'
'Cover the filling and create an undulating edge by folding the dough over itself several times.'
'Make a few slits to allow steam to escape.'
'Bake in a preheated oven at 200°C for 20 minutes, then reduce heat to 170°C and bake for another 40 minutes.'
'Serve warm.'
