On products knead the dough soft and elastic dough. Cover with a damp cloth and allow to rest for 30 minutes. In the butter fry the chopped onions. Add the pepper and the finely cut tomatoes. Add salt and stew about 10 minutes, until thickened, then seasoned with thyme. Add corn. Eggs are broken and mixed with steamed vegetables. The dough is rolled out not too thick crust. Place in a buttered pan, so that the edges to cover the wall of the tray. Pricked with a fork and bake 10 minutes at 220 C. When the dough is lightly browned, remove the tray and put the stuffing evenly. Reduce oven to 180 C and bake some more.