Pie with tomatoes, cream cheese and basil
6 servings
120 minutes
Tomato pie with cream cheese and basil is a true Italian gastronomic masterpiece that combines tenderness, freshness, and rich flavors of Mediterranean cuisine. Its roots trace back to traditional homemade pie recipes where simple yet quality ingredients create a harmonious dish. The delicate dough with a crispy crust serves as a wonderful base for the creamy filling of cream cheese, sour cream, and aromatic basil, while baked tomatoes add juiciness and a slight tang. This pie is perfect for cozy family dinners as well as festive gatherings, pairing well with a glass of white wine or refreshing lemonade. Refined yet hearty, it embodies the Italian philosophy of enjoying food – simple but full of flavor richness.
1
Chill 100 grams of butter, flour, and starch, mix them, add ice water, and knead the dough.
- Butter: 225 g
- Wheat flour: 250 g
- Starch: 200 g
- Milk: 3 tablespoons
2
Grease the baking mold with oil and sprinkle with breadcrumbs. Place the dough in the mold, forming edges, cover with film, and let it sit for 40 minutes.
- Butter: 225 g
3
For the filling, mix cheese with butter and sour cream, and add chopped basil.
- Cream cheese (curd cheese spread): 300 g
- Butter: 225 g
- Sour cream: 200 g
- Basil: 1 bunch
4
Whisk the eggs in a water bath with salt and pepper, gradually adding the cheese mixture.
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
5
Blanch the tomatoes, peel them, and cut them in half.
- Tomatoes: 400 g
6
Preheat the oven to 200 degrees. Prick the dough with a fork and place it in the oven for 15 minutes.
7
Take out the dough and add the filling. Place tomatoes on top, pressing them slightly into the cheese mixture. Season. Bake in the oven for 45-50 minutes at 180 degrees.
- Tomatoes: 400 g
- Ground black pepper: to taste
