Tomato and cheese pie : the last taste of summer

Tomato and cheese pie

A savory recipe of tomato and cheese pie to savor the good tomatoes of the season. Even if the return has arrived, the good weather did not leave us. It is still possible to enjoy picnics with friends and meals on the terrace.

The cheese I buy comes from Androuet – which offers good cheeses, very tasty. For a variant, it is possible to use parmesan or mozzarella cheese instead of emmenthal.

Tomato and cheese pie : the recipe


1 puff pastry

2 or 3 garden tomatoes

50g of Emmenthal


Salt, pepper

Preheat the oven to 180°C (rotating heat).

Unroll the puff pastry and place in a pie plate. Using a fork, prick the pie shell.

Spread dough with a thin layer of mustard. For a rustic version, choose the old-style mustard. Otherwise, I suggest a half strong mustard.

Grade the emmenthal and place it over the mustard.

Cut thin slices of tomato and place them nicely on the cheese.

Salt very lightly and add pepper.

Bake the pie for about 35/40 minutes.

Enjoy hot or cold, accompanied by a fresh salad. Can be freezed.

Other kitchen items :

Tomato and cheese pie


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