When making the tomato goat cheese pie, I added a lot of healthy ingredients like onions, leeks, olive oil, goat cheese…So that you can have a balanced nutrition while enjoying the pie.
Tomato goat cheese pie
At the very beginning, I want to mix the fresh goat cheese with well cut tomato pieces, pouring over the olive oil, salt, pepper, and eat raw. But the result is, I can’t eat raw with the goat cheese, I just can’t. Afterwards, I saw a host food program on the TV that they were making pie, and I thought in my mind that I might make a pie too. I think I would fall in love with the melted goat cheese, while adding the fried filling with onions and leeks, it must be delicious!
And when I made the tomato goat cheese pie at last, I am so crazy about the filling, amazingly tasty! And the well baked goat cheese and tomato were delicious, too! And I added thyme, a kind of vanilla, onto the pie. Due to that the crusts were not enough, I made two pies so that the crusts were rolled thin, the recipe I wrote is for a 11 inch pie, but I made a 6 inch round pie and a rectangular pie. You may consider well about the ingredients you will prepare for the pie.
For the crust: 200gr AP flour, 114gr unsalted butter, 1/4 teaspoon salt, 1 egg, 3 tablespoon ice water
For the filling: 2 piece of leeks, 1 onion, 3 tablespoon olive oil, 2 tablespoon unsalted butter, 3 eggs, 1/2 cup of milk, 1/2 cup of fresh cream, 1 tablespoon corn starch, 1 tomato, pinch goat cheese, a hint of salt and black pepper powder
1.AP flour, butter<frozen and cut in cubes>, salt into the food processor, mix well
2.Add egg yolks, keep mixing well, if the paste can be lumped, let aside of the ice water, if the paste can’t be lumped, add ice water spoon by spoon, until it has been lumped
3.Roll the paste into a round shape, wrap it with food fresh-keeping film, put it into the fridge for at least an hour
4.While you can make the filling at the same time. Cut leeks and keep the scallion, and chop the scallion, shred the onion, olive oil and butter into a pan, add scallion and onion into it, sprinkle appropriate salt and black pepper powder, fry them until they’re softened with medium fire, about 7 minutes, remove the fire and let cool
5.Take out the crust from the fridge, sprinkle appropriate flour on the counter and the rolling pin, roll the crust into a 10 inch size one
6.Remove the crust into a plate, roll the crust to and fro, cut superfluous crust
7.Preheat the oven for 375F, stab some holes on the crust using a fork, avoid of expanding in the baking course, put the crust into the middle level of the oven, bake for 20 minutes
8.Beat eggs, add milk and fresh cream, mix well, and then add corn starch, salt and black pepper powder, mix
9.Add scallions into the well baked crust, and pour the mixed egg-cheese wash into step 8
10.At last, put tomato pieces and goat cheese onto the pie, and put it into the middle level of the oven, bake for 40 minutes, until the surface of the pie is golden brown
Okay, tomato goat cheese pie is ready to serve!