Chevré and Tomato Pie – A Luxurious & Healthy Cheese Pie

cheese pie

cheese pie

Here’s a luxurious twist on the classic, traditional Cheese Pie. With a base of Chevré and Tomatoes. Flavored with basil, you’ll love this pie (if you’re a fan of Chevré). As we use spelt and barley flour and vegetable oil, this recipe is more healthy than the traditional wheat and butter cheese pie.

Chevré and Tomato Pie – A luxurious Cheese Pie



Yield 4 servings


Pie dough
  • 120 grams of spelt flour
  • 40 grams of barley flour
  • 1 egg
  • 50 grams of water
  • 1 tbsp vegetable oil
  • 200 g Chevré Cheese
  • 1/4 cup Crème Fraich
  • 2 eggs
  • 2 garlic cloves
  • 3 tomatoes
  • Some cherry tomatoes
  • Salt & Pepper
  • Basil


  1. Preheat the oven to 175 degrees celsius/350 degrees Fahrenheit. Mix the pie dough in a food processor. Roll out the pie and put it in a pie dish, prick it with a fork. Bake for about 10 minutes or until the pie gets a nice color. Mix Chevré, cream fraiche, eggs, salt and pepper, press in the garlic cloves. Pour the filling into the pie and pour over the tomatoes. Bake for about 10-15 minutes at 175 degrees celsius/350 degrees Fahrenheit. Garnish with basil, enjoy!


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