Pies with tomatoes, cottage cheese and goat cheese
4 servings
45 minutes
Pies with tomatoes, cottage cheese, and goat cheese are a delicate combination of crispy dough and aromatic filling. This recipe is inspired by traditional Russian pies but gains a special zest from goat cheese and fresh herbs. Tomatoes add juiciness, while garlic and thyme provide a slight spiciness. Perfect for a cozy family dinner or a festive table. These pies can be served hot, enjoying their rich flavor that balances the tenderness of cottage cheese and the brightness of tomatoes. It's important not to rush when making the dough to ensure it turns out airy. Try this dish with a cup of herbal tea – it will give you the warm taste of home comfort.
1
For the test, dissolve sugar, salt, and oil in hot water, pour it into flour (I had 'fifty-fifty' wheat and buckwheat flour - the pastries turned out a bit dark), knead the dough. Set it aside to rest.
- Sugar: 1 teaspoon
- Salt: 1 teaspoon
- Vegetable oil: 4 tablespoons
- Wheat flour: 3 glasss
- Water: 1 glass
2
For the filling, we cut the tomatoes into wide rings. We mix the cottage cheese (salted), goat cheese, and chopped herbs (in my version, there was basil, lemon thyme, and a bit of rosemary) in a bowl, and we also press the garlic through a garlic press.
- Tomatoes: 5 piece
- Curd cheese (tvorog): 200 g
- Goat cheese: to taste
- Fresh herbs: to taste
- Garlic: 2 cloves
3
Divide the dough into two parts (one slightly larger than the other), roll both out quite thinly, place tomatoes on the smaller one (no closer than 3 cm apart), put a little filling on each circle (I sprinkled grated hard cheese on top — I had 'Comté'), cover with the larger half. Use a suitable diameter glass to cut out our tomato pies. And send them into oil in the pan. Serve hot.
- Tomatoes: 5 piece
- Curd cheese (tvorog): 200 g
- Goat cheese: to taste
