This Cherry Tomato Cheese Pie recipe is a keeper. It is an especially fitting dish when cooking a Shabbat dairy lunch, Seudah Shelishit or Shavuot meal for a crowd. It was very quick and simple to prepare, and the kids and teens particularly liked the tasty combination of tomatoes and cheese in a pie crust.
Prep Time: 15 minutes
Cook Time: 30 minutes
defrost puff pastry dough: 6 hours
Total Time: 6 hours, 45 minutes
Yield: 8-10 servings
Ingredients:
- 14 ounces (400 grams) puff pastry dough
- 200 grams Mozzarella cheese, shredded
- 3 eggs
- 1 cup plain yogurt
- 1/2 cup (100 grams) grated yellow cheese
- 16 ounces (500 grams) cherry tomatoes
- fresh basil leaves
- 1 egg yolk
Preparation:
1. Preheat oven to 350°F (180°C). Spray a pyrex baking dish with non-stick spray.
2. Lay half of the puff pastry dough down in the pan.
3. Sprinkle the Mozzarella Cheese evenly in a layer on top of the dough.
4. Mix the eggs and yogurt together, and spread that on top of the cheese.
5. Cut the cherry tomatoes in half. Lay the cherry tomato halves down, crowding them closely together, in a layer.
6. Sprinkle the yellow cheese and basil leaves on top of the tomatoes.
7. Cut the rest of the dough into 1/2 inch wide (1 cm) strips. Lay the strips down in a criss-cross pattern.
8. Paint the dough with egg yolk.
9. Bake the pie, uncovered, at 350°F (180°C) for 30 minutes.
2. Lay half of the puff pastry dough down in the pan.
3. Sprinkle the Mozzarella Cheese evenly in a layer on top of the dough.
4. Mix the eggs and yogurt together, and spread that on top of the cheese.
5. Cut the cherry tomatoes in half. Lay the cherry tomato halves down, crowding them closely together, in a layer.
6. Sprinkle the yellow cheese and basil leaves on top of the tomatoes.
7. Cut the rest of the dough into 1/2 inch wide (1 cm) strips. Lay the strips down in a criss-cross pattern.
8. Paint the dough with egg yolk.
9. Bake the pie, uncovered, at 350°F (180°C) for 30 minutes.