Cheese + Tomato Pie
“Cut my pie into four pieces, I don’t think I could eat eight.” – Yogi Bear
The reason I am obsessed with pie is that it offers an instant perception that you’ve really made an effort to make a good meal – and quite rightly so too. Making a pie is a laborious job – but once you have mastered it, it is indeed a therapeutic process (at least for me!).
I use a buttery short-crust pastry pie recipe, which has equal parts of butter and flour that I posted earlier today (do NOT count the calories!). The recipe is here.
This tomato and cheese pie is a family favourite at home… I have earned many, many brownie points with this pie! The filling is my version of a fancy margarita pizza. It is perfect to make for a dinner party or date night and as an afterthought, possibly even for a luxurious lunch meal accompanied with a fresh salad.
The ingredients are simple, but must be fresh: sliced tomatoes, garlic and ‘melt in your mouth’ cheeses and topped with a smidge of nutmeg and pepper. Having no eggs, this pie is much lighter than a quiche, but I assure you it is just as indulgent.
- Pre half-baked pie crust
- 5 tomatoes, sliced
- 1 cup cheese, grated (recommend a mix of mozzarella and cheddar)
- 100 ml cream OR 1 tbsp cream cheese + ½ cup milk
- 4 cloves of garlic, minced
- 2 tbsp of dried herbs
- Salt + pepper to taste
- Pinch of nutmeg
- 1 tsp olive oil
- Place the sliced tomatoes close to each other in a pre-blind baked pie crust.
- In a mixing bowl stir in the cheeses with the garlic, herbs, salt and pepper. Then whisk in the cream or combination of cream cheese with milk. Grate in a pinch of nutmeg, and olive oil.
- Pour the cheese mixture over the tomatoes and bake for 10 to 15 mins or until the cheeses have melted and set well over the tomatoes.
- Allow the pie cool for five minutes before transferring into a serving dish and slicing and serving.