Delicious appetizer recipe and a great addition to a brunch table! This easy savory pie is very quick to make and the toppings are easy to customize if you want variety.
Have you ever come across a deceptively delish-looking savory pie that is a complete disappointment when you taste it, simply because the crust is crumbling into sawdust-like dry rubble in your mouth while somehow simultaneously managing to almost crack a tooth? Yeah, me too. Actually, I made quite a few pies like this. After this crust disaster happened a few times with my own pies, no matter how diligently I followed the recipe, I started experimenting with different ingredients and ratios until I hit the jackpot.
I wanted an easy savory pie with a soft crust that is still strong enough to hold everything together without turning too hard in the oven. The crust I use here has rolled oats in it, and while it is not the most usual ingredient in a pie crust, it will make all the difference. Trust me.
This recipe is the result of my quest for a moist, tasty pie crust with the right amount of density and give – a truly versatile base on which you can easily create the easy savory pie of your dreams.
The flavor combo I used here may seem basic, but hold on – wait till you take a bite. The tomatoes’ flavor is super-intense and robust after getting all their juices worked up in the oven, making the perfect companion to the creamy feta cheese. The fresh chives add a perfect finishing touch (and another level of flavor) to the pie. The roasted tomato and feta pie tastes just as good hot or cold and a couple slices make a perfect light lunch to go.
Now all you need to do to munch away a plateful of yum in no time at all is this:
Roasted Tomato and Feta Pie
FOR THE CRUST
1 cup flour
½ cup regular rolled oats (not quick-cooking)
1 teaspoon baking powder
pinch of sea salt flakes
½ cup canola oil
FOR THE FILLING
handful of cherry tomatoes
1 egg yolk
¾ cup heavy cream
4 oz feta cheese (or more if you like a stronger feta flavor)
pinch of sea salt flakes
1. Pre-heat the oven to 400° F. Halve the tomatoes, then place on a cooking sheet covered with parchment paper, cut side up. Drizzle olive oil or canola oil to each half, then sprinkle sea salt flakes and freshly ground pepper on them. Bake on the middle rack for 25-30 minutes or until tomatoes have a little color on the edges and they have softened. Take care not to burn them.
2. Leave the oven on 400° F. Grease a round pie dish 9″ in diameter. In a medium bowl mix flour, rolled oats, baking powder and salt.
3. Add oil and egg to the flour mixture. Mix carefully until the batter has an even consistency. Don’t over-mix.
4. Spread the batter evenly into the pie dish and on the sides, patting with your fingers.
5. Assemble the roasted tomatoes evenly on the dish. Crumble most of the feta on the crust and the tomatoes.
6. In a bowl, whisk together the egg, egg yolk, cream, salt and some freshly ground pepper together. Pour the mixture on top of the tomatoes and feta.
7. Finely chop up some fresh chives and sprinkle on top of the pie. Sprinkle the last bits of the feta on top. Bake on the lowest rack for about 25-30 minutes or until the edges have slightly browned and the egg mixture has set.