“Cut my pie into four pieces, I don’t think I could eat eight.” – Yogi Bear
The reason I am obsessed with pie is that it offers an instant perception that you’ve really made an effort to make a good meal – and quite rightly so too. Making a pie is a laborious job – but once you have mastered it, it is indeed a therapeutic process (at least for me!).
I use a buttery short-crust pastry pie recipe, which has equal parts of butter and flour that I posted earlier today (do NOT count the calories!). The recipe is here.
This tomato and cheese pie is a family favourite at home… I have earned many, many brownie points with this pie! The filling is my version of a fancy margarita pizza. It is perfect to make for a dinner party or date night and as an afterthought, possibly even for a luxurious lunch meal accompanied with a fresh salad.
The ingredients are simple, but must be fresh: sliced tomatoes, garlic and ‘melt in your mouth’ cheeses and topped with a smidge of nutmeg and pepper. Having no eggs, this pie is much lighter than a quiche, but I assure you it is just as indulgent.
[yumprint-recipe id=’10’]
