Encased in a sour cream pastry, this vibrant tomato pie is perfect for passing around at picnics or the next time you’re entertaining.
- Serves12
- Cook time2 hour 15 minutes
- Prep time30 minutes, + cooling & 45 mins chilling time
Ingredients
- 12 large vine-ripened tomatoes, cut into 1cm-thick slices
- 200g sour cream
- 1 Coles Australian Free Range Egg
- 1 1/2 cups (75g) coarsely grated gruyère or Swiss cheese
- 1/2 cup (20g) finely grated parmesan
- 1/2 lemon, rind finely grated, juiced
- 2 tbs finely chopped chives
- 1 tbs finely chopped basil
- 2 tbs milk
- 1 Coles Australian Free Range Egg yolk
- 250g vine-ripened cherry tomatoes
- 200g medley Perino tomatoes
- 2 1/2 tbs extra virgin olive oil
- 1 tbs red wine vinegar
Sour cream pastry
- 2 cups (300g) plain flour
- 2 cups (320g) wholemeal plain flour
- 250g chilled butter, chopped
- 75g finely grated parmesan
- 200g sour cream
- 1 Coles Australian Free Range Egg yolk
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line 2 large baking trays with baking paper. Arrange the sliced tomato in a single layer on 1 lined tray. Bake, turning halfway through cooking, for 1 hour or until excess water has evaporated and tomato slices are semi-dried. Set aside to cool. Reduce oven temperature to 180°C.
Step 2
Meanwhile, to make the sour cream pastry, place the combined flour, butter and parmesan in a food processor and process until the mixture resembles fine breadcrumbs. Add the sour cream and egg yolk and process until pastry just comes together. Turn onto a lightly floured surface. Lightly knead and reserve one-third of the pastry. Lightly knead and shape remaining pastry into a disc. Cover and place in the fridge for 30 mins to rest.
Step 3
Roll out the reserved pastry into a 3mm-thick, 40cm-long rectangle. Transfer to the remaining lined tray and place in the fridge.
Step 4
Place pastry disc on a lightly floured surface and roll out to a 3mm-thick disc. Line a 25cm (base measurement) fluted tart tin with removable base with pastry (don’t trim the edge). Place in the fridge for 15 mins to rest.
Step 5
Use a small sharp knife to trim the edge of the pastry case. Line with baking paper and fill with pastry weights or rice. Bake for 20 mins or until light golden. Remove paper and weights and bake for 10 mins or until light golden. Set aside to cool slightly.
Step 6
Whisk the sour cream and egg in a bowl to combine. Stir in the gruyère or Swiss cheese, parmesan, lemon rind, chives and basil. Spread one-third of the sour cream mixture over the base of the pastry case. Top with one-third of the tomato slices. Repeat layering with the remaining sour cream mixture and remaining tomato slices.
Step 7
Cut the reserved pastry into 1cm-thick strips. Arrange the pastry strips, cutting to fit, in a lattice pattern over the tomato slices. Combine the milk and egg yolk in a small bowl. Brush the pastry with egg mixture. Bake for 45 mins or until golden brown. Set aside to cool slightly.
Step 8
While the pie is baking, arrange cherry tomatoes and Perino tomatoes on a lined baking tray. Drizzle with oil, lemon juice and vinegar. Roast for 25 mins or until tomatoes collapse.
Step 9
Top the pie with cherry and Perino tomatoes. Season with pepper and serve warm or at room temperature.
Recipe tip
Serve with basil leaves
COOK. STORE. SAVE.
Use it up: You'll have two egg whites left over after making this recipe.Store in an airtight container for up to 4 days and use them to whip up our lemon meringue pie. Find the recipe at coles.com.au/lemonmeringuepie.
Clever storage: Store any leftover tomato lattice picnic pie in an airtight container in the fridge for up to 2-3 days. Enjoy it cold, or reheat it in the oven.