Cheese and Tomato Pie

Thinking of what to do with great tomatoes this season?  Give Cheese and Tomato pie a try!  Great for brunch, lunch or dinner.  The creaminess of the cheese, sweetness of the tomatoes and earthiness of the black olives – you get all these contrasting flavors in every bite!

I have learned to stop comparing tomatoes in Stockholm and those in Italy.  But every once in a while, (or should I say, a few weeks during the month of July and August), I get to see REALLY good tomatoes in Stockholm, albeit they’re imported from Spain.

During these few weeks, I try to cook with them as much as I can.  This tomato pie recipe is one of my go-to recipes for great tomatoes.

HOW TO MAKE CHEESE AND TOMATO PIE

CAN I USE DIFFERENT TYPES OF TOMATOES?

Absolutely.  I have opted for small, multi-colored tomatoes in making this recipe, because they look great – the colors and all that. But honestly, as long as it’s good tomatoes, don’t even think twice about using them. Plus, you don’t even need to use a LOT!

CAN I USE DIFFERENT KINDS OF CHEESE?

I have tried various types of cheese, but I personally feel that ‘parmigiano reggiano’ is a good one for the base cheese.  If you cannot find any, try ‘grana padano’ or ‘manchego’ – basically something strong. For the second type of cheese, I have only tried ‘gouda’ and ‘fontina’ – both turned out well.  Bottomline is that the second type of cheese should melt easily, but NOT watery.

CAN I USE DOUBLE CREAM INSTEAD?

Yep.  If you prefer the taste of double cream, compared to half & half, then go for it! I have tried both and results were both great; I just prefer to have (less guilt 😉 ) while I enjoy a slice (or two!) of this cheese and tomato pie.

WHAT CAN I SERVE WITH CHEESE AND TOMATO PIE?

You can never go wrong with a small serving of salad on the side.  It’s better to keep the dressing on the salad simple though, no creamy salad dressing – it should not clash with the creaminess of the cheese pie.  Oh!  A glass of chilled dry white wine wouldn’t hurt either! 😀

Still looking for brunch recipes, check out these posts –

• Fried Mozzarella & Tomato Salad
• Tomato and Mozzarella Pastry (Rustico Leccese)

For other summer recipes, check out these refreshing treats –

• Affogato
• Mascarpone and Dried Apricot Tart

VIDEO ON HOW TO MAKE CHEESE AND TOMATO PIE

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Cheese and Tomato Pie

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

 

Great for brunch, lunch or dinner! The creaminess of the cheese, sweetness of the tomatoes and earthiness of the black olives — you get all these contrasting flavors in every bite of Cheese and Tomato Pie! 

Course: Main Course

Keyword: brunch ideas, brunch recipes, tomato pie

Servings: 8

Calories: 277 kcal

Author: Neriz

Ingredients

• 1 pc 8-inch savory pie crust, partially-baked
• 3 eggs
• 1 & 1/2 cups Parmigiano Reggiano, grated
• 1 cup Gouda, grated
• 1/2 cup milk
• 1/2 cup half & half
• 1/2 tsp salt
• 1/s tsp ground pepper
• 15 pcs fresh basil leaves, chopped roughly
• 200 grams mixed tomatoes (about 1 cup), sliced
• 10 pcs black olives

Instructions

1. Pre-heat oven to 200°C (375°F).
2. In a medium bowl, combine eggs, milk, half and half, salt and pepper. Mix.
3. Scatter grated parmigiano Reggiano evenly on partially-baked pie crust. Add grated gouda cheese evenly as well.
4. Pour the milk and egg mixture into the pie crust.
5. Add basil leaves on top.
6. Place pie in the middle of the oven for 15-17 minutes, or until the cheese and milk mixture has solidified a bit.
7. Take pie out of the oven and add sliced tomatoes on top. Add black olives.
8. Return pie back in the oven for 15 to 20 minutes, or until the top has turned slightly golden.

9. Set aside to cool down, around 15 minutes.

10. Serve.