Cheese and Tomato Pie
Indulge in the comforting, rustic flavors of this Cheese and Tomato Pie, a timeless recipe perfect for any occasion. This savory pie features a buttery, homemade pastry crust filled with layers of sharp Cheddar cheese, juicy sliced tomatoes, and a velvety custard infused with a touch of Dijon mustard for added depth. Fresh basil leaves lend an aromatic finish, making each bite irresistible. With its golden-brown topping and vibrant, wholesome ingredients, this dish is a versatile centerpiece for brunches, lunches, or light dinners. Easy to prepare with straightforward steps, this recipe is a delicious way to showcase fresh produce and simple pantry staples. Serve it warm or at room temperature for a delightful meal that pairs wonderfully with a crisp green salad.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 250 g All-purpose flour
- 125 g Unsalted butter (cold and cubed)
- 3 tbsp Cold water
- 200 g Cheddar cheese (grated)
- 4 medium Fresh tomatoes (sliced)
- 1 large Egg
- 100 ml Heavy cream
- 2 tsp Dijon mustard
- 10 leaves Fresh basil leaves
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 190°C (375°F).
In a mixing bowl, combine the flour and cold, cubed butter. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Add the cold water, a tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes.
On a floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish. Gently press the dough into the dish, trimming any excess. Prick the base with a fork to prevent it from puffing up during baking.
Blind bake the crust: Line the pastry with parchment paper and fill it with pie weights, dried beans, or rice. Bake for 10 minutes, then remove the weights and parchment paper and bake for another 5 minutes. Remove from the oven and let it cool slightly.
Spread the Dijon mustard evenly over the base of the pastry.
Layer the grated cheddar cheese on the base, followed by the sliced tomatoes. Overlap the tomato slices slightly for an even layer.
In a small bowl, whisk together the egg, heavy cream, salt, and pepper. Pour this mixture evenly over the tomatoes and cheese.
Sprinkle fresh basil leaves over the top.
Bake in the preheated oven for 25-30 minutes or until the filling is set and the top is golden brown.
Remove the pie from the oven and allow it to cool for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 594 mg | 26% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 2.4 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 263 mg | 20% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 287 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
