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Mixed tomato and herb pie
Mixed tomato and herb pie
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Prep Time:
55 minutes
Cook Time:
35 minutes
Total Time:
90 minutes
Easy tomato and herb pie with no need for a pie dish - just pastry, savory filling, and a hot oven.
Ingredients:
  • 500.00 ml plain flour
  • 150g butter, chilled, chopped
  • 1 egg yolk
  • 40.00 gm chilled water
  • 1 garlic clove, thinly sliced
  • 1/2 tsp dried mixed herbs
  • 82.50 ml finely grated parmesan cheese
  • 200g grape kumatoes, halved (see note)
  • 250g cherry tomatoes, halved
  • 1 egg, lightly beaten
  • Baby basil leaves, to serve
Instructions:
  • Preheat the oven to 220°C/200°C fan-forced. Combine flour and butter in a food processor until it looks like breadcrumbs. Add egg yolk and chilled water. Process until the dough almost forms, adding more water if necessary. Transfer the dough to a floured surface and knead until smooth.
  • Sandwich the dough between two sheets of parchment paper. Roll it out into a 30cm round shape. Transfer it onto a baking tray lined with parchment paper, cover it, and chill in the refrigerator for 30 minutes.
  • In a jug, mix oil, garlic, and mixed herbs. Sprinkle parmesan over the pastry, leaving a 3cm border. Place tomatoes over the parmesan. Pour the oil mixture over the tomatoes. Fold the pastry over the filling. Brush pastry with egg, season with salt and pepper. Bake for 30-35 minutes until golden and tomatoes are tender. Let it sit for 5 minutes, then garnish with basil leaves before serving.

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