Cheese and tomato pie
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 350g block shortcrust pastry
- 1 eggbeaten
- butter
- 4 tbsp breadcrumbs
- picked to make 1 tbsp thyme leaves
- 1 onionsliced
- or other vegetarian melting cheese 100g gruyèregrated
- 75g cheddargrated
- 6 large tomatoessliced
Nutrition: per serving
- kcal726
- fat43g
- carbs59.7g
- fibre6g
- protein22g
- salt1.9g
Method
step 1
Cut ⅓ off the pastry and roll out the remaining piece to line a 20cm buttered pie dish. Chill for 15 minutes.
step 2
Heat the oven to 200C/fan 180C/gas 6. Blind bake the pastry for 12 minutes, then remove the beans and paper and cook the pastry for 2 minutes longer, or until golden. Brush the base with egg and put it back in the oven for 1 minute.
step 3
Meanwhile, melt a large knob of butter in a frying pan and fry the breadcrumbs until they are golden, then stir in the thyme. Sprinkle some herby crumbs into the bottom of the pie. Mix the cheeses with the remaining crumbs, season well then layer the tomato with onion and cheese mixture into the pie. Roll out the rest of the pastry to make a lid, brush the top with the rest of the egg and cut a steam hole in the top.
step 4
Bake for 45-50 minutes until the pie is golden. Leave to sit for at least 15 minutes before serving or the centre will be too runny.
