Tomato Cheese Pie
Cheddar, gouda, and gruyere cheese, with heirloom tomatoes and fresh garden herbs...a delicious end-of-summer treat!
Foto: Half Baked Harvest
Ingredients
- 2 -3 heirloom tomatoes, sliced
- salt and black pepper
- 1 large pie crust round
- 2 tablespoons fig preserves/jam
- 2 cups cubed spicy cheddar cheese
- 1 cup cubed gouda, gruyere, fontina, or a mix
- 2 tablespoons chopped fresh thyme
- 6 -8 cloves garlic, chopped
- chili flakes
- fresh basil, for serving
Steps
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1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.2. Arrange the tomatoes on a cutting board and sprinkle with salt. Let sit for 15 minutes to draw out excess moisture. Then, blot them dry. 3. In a bowl, mix the thyme, garlic, and chili flakes. 4. Lay the pie crust on the prepared baking sheet and prick all over with a fork. Spread the fig preserves over the dough, leaving a 1/4-inch border. Top with half of the cheese cubes, then sprinkle with half of the garlic mix. Layer on half of the tomatoes. Top with the remaining cheese and then the tomatoes and garlic. Fold the edge of the dough over the tomatoes.5. Bake for 45 minutes or until the pastry is golden and the cheese melted. Serve with lots of fresh basil and sea salt.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (20% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| -3 heirloom tomatoes | 2 | Rp 12.000/kg | Rp 2.400 |
| salt and black pepper | - | - | - |
| large pie crust round | 1 | - | - |
| fig preserves/jam | 2 tablespoons | - | - |
| cubed spicy cheddar cheese | 2 cups | Rp 30.000/170g | Rp 35.294 |
| cubed gouda | 1 cup | - | - |
| chopped fresh thyme | 2 tablespoons | - | - |
| -8 cloves garlic | 6 | - | - |
| chili flakes | - | - | - |
| fresh basil | - | - | - |
*Estimated market prices, may vary by region
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