When it comes to dinner and meal ideas, there's nothing quite like a savory pie that combines the best of flavors and textures. One such delightful creation involves piling tiny tomatoes onto a feta and Parmesan pie crust. As these little tomatoes bake, they undergo a magical transformation, melting into the tender, flaky crust, creating a symphony of tastes on your palate.
Let's start with the crust. The combination of feta and Parmesan in the crust adds a rich and savory base. Feta, with its tangy and slightly salty flavor, pairs perfectly with the nutty and umami - rich Parmesan. To make the crust, you'll need to combine flour, a pinch of salt, and cold butter. Cut the butter into the flour until it resembles coarse crumbs. Then, add in the crumbled feta and grated Parmesan. Slowly incorporate some cold water, just enough to bring the dough together. Knead it gently until it forms a smooth ball. Wrap it in plastic wrap and refrigerate for at least an hour. This chilling process helps the dough hold its shape and makes it easier to roll out.
Once the crust is ready, roll it out on a floured surface. Transfer it to a pie dish, pressing it gently into the corners and edges. Trim the excess dough. Prick the bottom of the crust with a fork to prevent it from puffing up during baking. You can blind - bake the crust for a few minutes at a high temperature to give it a head start on becoming crispy.
Now, let's focus on the star of the show - the tiny tomatoes. These little gems are bursting with flavor. You can choose cherry tomatoes or grape tomatoes, depending on your preference. Wash them thoroughly and pat them dry. You can leave them whole or cut them in half, depending on how you want them to distribute their juices in the pie. Place the tomatoes on top of the pre - baked crust, arranging them in an aesthetically pleasing pattern.
As the pie bakes in the oven, the tomatoes start to release their sweet and tangy juices. These juices seep into the crust, infusing it with a delicious tomato flavor. The heat also softens the tomatoes, making them tender and easy to bite into. The feta and Parmesan in the crust start to melt slightly, creating a gooey and cheesy layer that holds everything together.
To enhance the flavor of the pie even further, you can add some fresh herbs. Basil is a classic choice, as its sweet and slightly peppery flavor complements the tomatoes and cheese perfectly. You can sprinkle some fresh basil leaves on top of the tomatoes before baking or use them as a garnish after the pie is done. Other herbs like oregano or thyme can also add a wonderful depth of flavor.
When the pie is golden brown and the tomatoes are soft and juicy, it's ready to be taken out of the oven. Let it cool for a few minutes before slicing. The aroma that fills the kitchen as the pie cools is simply irresistible. Serve it hot or at room temperature, and you'll have a delicious and satisfying meal that's perfect for dinner.
This savory pie is not only delicious but also versatile. You can serve it as a main course with a side salad or as an appetizer at a gathering. It's a great way to use up those extra tomatoes from your garden or the ones you picked up at the farmers' market. So, the next time you're looking for a new dinner idea, give this feta and Parmesan pie with tiny tomatoes a try. You won't be disappointed!