It’s been foreeevverr since I posted something on Casually Unexpected, but, let me tell you why if you didn’t know already: I’ve opened up my own shop! Yay! It has been a little busy over here getting it running so that’s why I haven’t been posting lately, I’m sorry! You know I LOVE stationery so of course that’s the center of the shop! If you haven’t seen it yet, you can here Maple & Ink.
Now, as for all those excess little tomatoes in your garden, this is something you need to make. Pie for dinner, who wouldn’t want that? This is a super simple dinner, especially if you buy pre-made pie crusts but it does take a while to bake.
This can be the entrée or a side dish. If it’s a side dish, steak, kielbasa, or a hearty soup pairs very well! This is also amazing as leftovers the next morning with an egg on top. Just saying… The only thing that could possibly make this pie better is if it was cooked in a wood fired oven.
So, first, make your piecrust and chill it in the fridge while preparing the filling. P.S. please forgive my pie crust. I am terrible at rolling them out. This is the pie crust I made and I think it tastes great! It’s definitely a pie crust for something savory like pot pie or cherry tomato pie.
Spread the cheese filling on the bottom of the pie. Then add the tomatoes on top and put the top on, poke some holes with a fork. Then oven time!
If the edges of the piecrust start to get too dark you can pull it out and cover the edges with tin foil or one of these adjustable shields.
Make sure to let the pie cool for at least 25 minutes before eating. The tomatoes are like molten lava if you don’t, ouch! I hope you enjoy this dish using up the last of your cherry tomatoes!
- 2 unbaked pie crusts
- 4 oz crumbled feta cheese
- ½ cup 3 cheese blend cheese (or parmesan!)
- ¼ cup plain Greek yogurt
- ¼ teaspoon salt
- 1 clove minced garlic
- 1 egg, separated
- 1 tablespoon oregano
- 4 cups cherry tomatoes
- preheat oven to 375. Place pie plate in freezer while preparing filling.
- Combine the cheeses, yogurt, egg yolk, garlic, salt, and oregano. Set aside.
- Place one pie crust at the bottom of the pie plate.
- Pour the cheese mixture into the bottom of the pie pan.
- Place tomatoes on top of the cheese mixture.
- Place second pie crust on top and poke holes into the top crust using a fork. Crimp edges together.
- Bake for 45 minutes or until crust begins to brown. Place foil over pie edges to prevent burning and continue to bake for another 30 minutes.
- Let cool before serving.