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Tomato cheddar pie
Mary Berg celebrates tomato season with this savoury, cheesy dish that is perfect for entertaining.
YIELDS
8
Ingredients
Pastry
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup unsalted butter, cold and cut into small cubes
- 1/2 cup grated extra old white cheddar
- 1 egg
- 1/4 cup milk
Filling
- 1 cup cream cheese, room temperature
- 1 to 2 tablespoons grainy Dijon mustard
- 2 tablespoons finely chopped chives
- 1 tablespoon prepared basil pesto
- 1 garlic clove, minced
- Salt and pepper
- 1 cup grated extra old white cheddar, divided
- 2 to 3 medium tomatoes
- 1 egg
- 1 tablespoon water or milk
Directions
Pastry
- Combine the flours, salt, and pepper in a large bowl. Add in the butter and, using your fingertips, pinch and snap the butter into the flour mixture until it resembles coarse crumbs and the butter pieces are no larger than a pea. Toss in the cheese.
- In a small bowl, whisk together the egg and milk then add to the flour mixture and stir just until combined and the dough will hold together when squeezed in your palm. Turn the pastry out and knead a few times to bring together. Wrap the pastry in plastic and transfer to the fridge for at least one hour or up to one day.
- When ready to bake, arrange your oven rack to the lowest position and heat it to 475ºF. Line a large sheet pan with parchment paper and set aside.
Filling
- Beat together the cream cheese, Dijon mustard, chives, pesto, and garlic and season with salt and pepper.
- Stir in a half a cup of the grated cheddar.
Assemble and Bake
- Retrieve the pastry from the fridge and roll out on a lightly floured work surface to about half a centimetre (one-quarter-inch) thick and transfer to a sheet of parchment paper. Spread the filling over the pastry, leaving about a five centimetres (two-inch) boarder all the way around.
- Slice the tomatoes about half a centimetre (one-quarter-inch) thick and arrange over the cheese filling. Season with salt and pepper then scatter the remaining half a cup of grated cheddar overtop and fold the edges of the pastry up and over the edge of the filling to form a crust.
- Lightly beat the egg and water or milk together to make an egg wash and brush onto the pastry.
- Bake on the bottom rack of your oven for 35 to 40 minutes or until golden and crisp. Slice, serve, and enjoy!
TIP: Feel free to substitute the chives and/or pesto with other fresh or dried herbs. If using dried, one teaspoon total will be perfect!
