Easy 5-Ingredient Heirloom Tomato & White Cheddar Farmhouse Pie

There is noth­ing quite as tasty as a per­fect­ly ripe gar­den toma­to. I am tick­led to say my gar­den is cur­rent­ly pop­ping out some of the tasti­est, acidic, slight­ly sweet toma­toes I have ever tast­ed. They are per­fect with a pinch of salt and a dash of black pep­per, but with the boun­ty that I am har­vest­ing, I decid­ed to expand my toma­to recipes a bit. This 5-ingre­di­ent recipe is almost as easy as slice, sea­son and eat!

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I mixed up my favorite pie crust recipe and cut the dough into six equal por­tions. For this recipe, I only made one galette (aka Farm­house Pie). But if you want to serve more than 2 peo­ple, you can either make 6 galettes (each galette serves 2) or cut the dough in half and make 2 larg­er galettes.

If you don’t have the time (no more than 5 min­utes) or the desire to make your own crust, you can eas­i­ly use store bought, refrig­er­at­ed dough.

To make a galette for 2, you will need 1 pie crust dough rolled out into an 8″ round. Once the dough is rolled out, spread 2 tea­spoons of your favorite dijon-style mus­tard across the inte­ri­or 6″ of the crust. *I find it eas­i­est to roll my dough out on a piece of parch­ment, assem­ble the galette (while still on the parch­ment) and slide the paper onto a bak­ing sheet and right into a hot oven.*

Slice 4 plum-sized toma­toes, remove most of the seeds & inner liq­uid and place them atop the mus­tard.

Sprin­kle a high-qual­i­ty sharp white ched­dar (like Ker­ry­gold Dublin­er or Skel­lig). Add a few dash­es of kosher salt and ground black pep­per then begin turn­ing the edges of the crust onto the toma­toes and cheese.

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Once all of the edges are fold­ed, brush them with a few tea­spoons of heavy cream. Driz­zle a tea­spoon (or 3) of cream over the cheese & toma­toes while you are at it.

Sprin­kle a lit­tle more s & p over the edges of the crust and pop it into a 425° oven for 17–19 min­utes.

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In just a few min­utes, the most deli­cious, savory pas­try will emerge from your oven.

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The toma­toes caramelize slight­ly while that sweet Irish ched­dar melts into all of the nooks & cran­nies. Just the right amount of salt & pep­per brings out the acid­i­ty of the toma­toes. The slight tang of the dijon and the added cream are the final touch of per­fec­tion.

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This galette is sup­posed to serve 2 but has often served “one” in my kitchen. So, so good. Next time, I will add a few strips of crisp bacon to the top just before bak­ing time is com­plete. I think this may fall into the “best thing I ever ate” cat­e­go­ry.  Did I men­tion — it’s SO good?!

Heir­loom Toma­to & Irish Ched­dar Farm­house Pie
Serves 2
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Prep Time
10 min
Cook Time
17 min
Prep Time
10 min
Cook Time
17 min
423 calo­ries
19 g
78 g
30 g
21 g
17 g
341 g
670 g
7 g
0 g
11 g
Nutri­tion Facts
Serv­ing Size
341g
Serv­ings
2
Amount Per Serv­ing
Calo­ries 423
Calo­ries from Fat 267
% Dai­ly Val­ue *
Total Fat 30g
47%
Sat­u­rat­ed Fat 17g
84%
Trans Fat 0g
Polyun­sat­u­rat­ed Fat 2g
Monoun­sat­u­rat­ed Fat 9g
Cho­les­terol 78mg
26%
Sodi­um 670mg
28%
Total Car­bo­hy­drates 19g
6%
Dietary Fiber 4g
15%
Sug­ars 7g
Pro­tein 21g
Vit­a­min A
56%
Vit­a­min C
56%
Cal­ci­um
55%
Iron
10%
* Per­cent Dai­ly Val­ues are based on a 2,000 calo­rie diet. Your Dai­ly Val­ues may be high­er or low­er depend­ing on your calo­rie needs.
Ingre­di­ents
  1. 1/6th of a pie crust recipe (link in body of this post)
  2. 2 t dijon mus­tard
  3. 4 plum-sized toma­toes, sliced with most of the seeds and liq­uid removed
  4. 1 to 1 1/2 c shred­ded Irish ched­dar
  5. 1 T heavy cream
  6. kosher salt
  7. pep­per
Instruc­tions
  1. Pre­heat oven to 425°. On a piece of parch­ment, roll dough into a 8″ round. Spread dijon over the inner 6″ of the crust and top with toma­to slices, shred­ded cheese and a sprin­kle of salt and pep­per.
  2. Fold the edges of the crust onto the toma­toes and cheese fill­ing (the inner 4–5 inch­es will not be cov­ered by crust).
  3. Brush the crust with cream & driz­zle remain­ing cream over the cen­ter of the galette. sprin­kle the edges with a lit­tle more s & p.
  4. Place into the hot oven and bake for 17–19 min­utes or until the crust is medi­um gold­en brown and crisp & all of the cheese is bub­bly.
  5. Serves 2
beta
calo­ries
423
fat
30g
pro­tein
21g
carbs
19g
more
Food for a Year: https://foodforayear.com/
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3 Comments

  1. Suzi says:

    this looks amaz­ing! can’t wait to try. I have every­thing I need ready to go.….…just made some pie dough but for a peach pie. will prob­a­bly have to make more with­out the sug­ar for this.

In true show & tell form: "I am open for questions & comments"

 
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