Tomato, goat cheese & caramelized onion savoury pie
The seasons inspire poets, designers, and painters, but also cooks. Spring seems to be finally settling in and while “normal” (sweet) pies remind me of fall, savoury pies make me want to wear my summer dresses. I love the vegetable and fresh herb topping combined with the crispness of the puff pastry.
This simple recipe is made with very common ingredients and it’s so delicious. I like it hot, warm, or cold, served with a salad or as a side for a fish or grilled meat dish.
I like to give it a rustic touch by forming it freehand, but if you prefer a more classic shape, use a 9-inch pie dish.
Particularities
- ServesServes 6
- Prep time20 min
- Cook time50 min
- Timeout-
- FreezingFreezes well
Ingredients
- 1 package store-bought puff pastry
- 2 tomatoes, sliced into rounds
- 3.5 oz goat cheese, crumbled
- 1 egg yolk
- Fresh basil leaves
- Salt and pepper, to taste
For the caramelized onion
- 1 tablespoon butter
- 2 medium onions, sliced
- 1 tablespoon balsamic vinegar (I use white balsamic vinegar)
- 1 tablespoon maple syrup
Replacement optionsor honey
- Olive oil
Steps
For the caramelized onion
- Melt the butter and oil together in a pan and caramelize the onions over medium-high heat for 10–15 minutes. Stir frequently so that the onions don’t burn. Season well.
- Add the balsamic vinegar and maple syrup. Scrape the bottom of the pan with a wooden spoon. Lower temperature and let thicken for 15 minutes. Refrigerate.
For assembling
- Preheat the oven to 400˚F.
- On a floured work surface, roll out the puff pastry into a rectangle and transfer onto a baking sheet.
- Spread the caramelized onion over the dough, but leave a 3/4-inch perimeter (for the crust). Top with sliced tomatoes and crumbled goat cheese. Season well.
- Fold the edges over the onion and brush them with egg yolk so they brown nicely in the oven.
- Bake for 20 minutes. If desired, broil for a few minutes until the crust turns golden brown.
- Once the pie is removed from oven, garnish with a few basil leaves. Serve hot, warm, or cold.
Tips & tricks
To ensure the puff pastry rises properly, it needs to be really cold when you put it in the oven. My trick? I place my baking sheet in the refrigerator at the beginning of the recipe, so it’s cold when I put the pastry on it. This gives me enough time to garnish the pie before the pastry warms up.
