Tomato pie with sour cream crust recipe you’ll love

Ingredients for Tomato pie with sour cream crust

• 240 g plain flour, plus a little extra for dusting

• 2.5 ml salt

• 10 ml dried parsley

• 195 g cold unsalted butter, diced

• 90 ml soured cream or plain full-fat yogurt

• 15 ml white wine vinegar

• 60 ml ice water

• 30 ml cooking fat

• 1 large onion, thinly sliced

• 1,000 g mixed heirloom tomatoes (mix of full-size and cherry)

• 90 g hard salty cheese, such as Manchego or Parmesan

• 90 g shredded mozzarella cheese

• 60 ml mayonnaise

• 45 ml chopped basil leaves

• 45 ml chopped parsley

• 5 ml chopped thyme

• Salt and freshly ground black pepper

• 1 egg, beaten

• 15 ml milk

• double cream (optional)

• water (optional)

How to make Tomato pie with sour cream crust

1. Preheat the oven to 190°C (fan) / 200°C (conventional).

2. In a large, wide bowl, combine the flour, salt, and parsley. Add the pieces of butter and, using a pastry cutter or your fingertips, rub them into the flour mixture until it resembles coarse breadcrumbs. Continue breaking up the butter until the texture is very coarse.

3. In a small bowl, whisk together the soured cream, vinegar, and water, then mix this into the butter-flour mixture. Using a spatula or wooden spoon, stir until a shaggy dough forms. If necessary, use your hands to knead the dough a few times into a ball. Pat the dough into a disc, wrap it in cling film, and chill in the fridge for 1 hour or up to 2 days.

4. In a large frying pan over medium heat, add 1 tablespoon of the cooking fat. Add the onion and cook, stirring, until golden, about 15 minutes. Remove from heat and let cool.

5. Meanwhile, thinly slice the tomatoes, toss them with 1 teaspoon of salt, and let them drain in a colander for 30 minutes, tossing occasionally.

6. In a bowl, combine the cheeses, mayonnaise, 2 tablespoons each of the chopped basil and parsley, thyme, and a generous pinch of salt and pepper, along with the sautéed onion.

7. Sprinkle a little flour in the bottom of a 25 cm well-seasoned cast-iron frying pan and set it aside.

8. On a lightly floured surface, roll the dough out into a 33 cm circle. Fit it into the prepared frying pan, allowing the edges to overhang the sides.

9. Spread the cheese mixture evenly over the bottom of the dough. Arrange the sliced tomatoes on top, then gently fold the overhanging pie crust over the tomatoes, aiming for a rustic finish.

10. Drizzle the pie with the remaining 1 tablespoon of cooking fat and season with pepper. In a small bowl, whisk together the beaten egg and milk. Brush the crust with the egg wash, then place the cast-iron pan on a rimmed baking tray to catch any overflow.

11. Bake the pie for 50–60 minutes, or until the tomatoes are browned. Once baked, top the pie with the remaining 1 tablespoon each of chopped basil and parsley.

Feel free to substitute the herbs or cheeses as desired, keeping in mind that salty cheeses like Manchego and good melting cheeses like mozzarella work particularly well.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.