Savory pies demand a little patience, but the payoff is immense—they vanish from plates in moments. This tomato pie with almonds and leeks is a standout example, blending fresh flavors in a crispy crust.
Preparation time: 45 minutes + 1.5 hours resting
Ingredients
For the dough:
- 150 g flour + extra for dusting
- 150 g wholemeal flour
- 150 g (vegan) butter (cold and cubed)
- 2 leeks
- 2 cloves of garlic
- 5 tbsp olive oil, plus extra
- 600 g mixed (wild) tomatoes
- 100 g peeled almonds
To serve:
- Piece of Parmesan cheese (or vegan alternative)
- ½ container of cress
Equipment: Baking tray with parchment paper
Preparation
- In a large bowl, combine the flours with ¾ tsp salt. Add the cold butter cubes and rub into the flour using your fingertips until crumbly. Form a well, add 2-3 tbsp cold water, and knead into a dough. If sticky, add flour; if dry, add 1-2 tbsp water. Shape into a ball, wrap in cling film, and chill for 30 minutes.
- Preheat oven to 200°C.
- Clean and slice leeks into rings; peel and chop garlic. Heat 3 tbsp olive oil in a skillet and sauté leeks and garlic over medium heat for 10-12 minutes until soft and lightly colored. Cool.
- Halve or slice tomatoes based on size. Crush half gently with a spoon in a bowl.
- Chop almonds roughly and mix with leeks into tomatoes. Season with salt and pepper.
- Roll dough on a floured surface to a 40 cm round. Transfer to baking tray, prick with a fork.
- Spoon filling into center, leaving a wide border. Fold edges casually over filling. Drizzle with remaining oil. Bake in middle of oven 30-40 minutes until golden and cooked.
- Cool briefly. Top with remaining tomatoes, grated cheese, and cress before serving.
Pro Tip
Use a food processor for effortless dough: pulse flour, salt, and butter, then add water gradually until it forms. Knead briefly on a floured surface and shape.
Discover more vibrant savory pies in the May issue of Santé, available now.
