Feta and Cream Cheese Pie with Tomatoes

This feta and cream cheese pie with tomatoes is the perfect combination of tangy, creamy and umami. 

I love a good old wedge of pastry. Whether it’s in a quiche, pie, pasty, cream puff or sausage roll makes not one jot of difference. I like homemade shortcrust pastry, and use it a lot. However, when we’re talking about puff or filo pastry, then that’s a whole new ball game. That being said, the quality of ready made pastry sheets is so good these days (and not always packed with crappy ingredients), that the lure of convenience often finds me picking it off the shelf. And that’s okay. Yes, my blog is built on the premise of creating homemade food with gluten free or spelt flour, but life is all about balance, isn’t it? Hell, yeah. 

So, I think you’ve probably all guessed where I am going with this one. Yes, this feta and cream cheese pie involves nothing more than rolling out some pastry, mixing the filling together and baking. And stuffing it in your face, of course.

Pies and quiches are so awesome in the summer: it’s warm, and the last thing we want to do is find ourselves slaving over a hot oven. Just throw in a salad or some kind of potato and you’re good to go. This pie would also be great on a picnic. 

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Feta and Cream Cheese Pie with Tomatoes

Ingredients

Pie:

• ready made pastry crust (to fit a pan of around 28cm / 10”)
• 1 egg
• 100g (¾ cup) feta cheese (crumbled)
• 200g (¾ cup + 2 tbsp) cream cheese
• 125g (½ cup) Greek yoghurt
• pepper and salt

Topping:

• tomatoes (see notes)
• black pepper

Instructions

• Pre-heat your oven to 175℃ (350℉).
• Roll out your pastry and place in your chosen pie dish. Push against the sides and then trim off the edges so it fits. Bake for 10 minutes.
• Meanwhile, whisk the egg and add the other ingredients (apart from the tomatoes), whisking just until combined.
• When the pie crust is ready, pour the mixture into it.
• Top with whatever tomatoes you are using, along with a good sprinkling of black pepper.
• Bake for around 25-30 minutes. When ready, remove from the oven and allow to cool. Enjoy warm or cold.

Notes

I used different colored tomatoes. Use whatever (and how many) you like. You could even add some bell peppers or onions.