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
Servings: 4 servings
Ingredients
- Pie dough
- 120 grams of spelt flour
- 40 grams of barley flour
- 1 egg
- 50 grams of water
- 1 tbsp vegetable oil
- Filling
- 200 g Chevré Cheese
- 1/4 cup Crème Fraich
- 2 eggs
- 2 garlic cloves
- 3 to matoes
- Some cherry tomatoes
- Salt & Pepper
- Basil
Instructions
- 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!
