Mary Berg's Tomato cheddar pie | The Good Stuff with Mary Berg

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while maintaining flavor.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber without sacrificing taste.

Add 1 cup of all-purpose flour and 1 cup of whole wheat flour into a food processor.

Season the flour mixture with 1 teaspoon of salt and some black pepper; pulse to combine.

Cube 1 cup of unsalted butter and add it to the flour mixture; pulse until the butter is broken up into pieces the size of green peas.

Add 1/2 cup of cheddar cheese to the flour mixture and pulse to combine.

Pour in 1/4 cup of cold milk and add 1 egg; pulse until the mixture starts to come together.

Wrap the pastry in plastic wrap and refrigerate for about 1 hour.

In a bowl, mix together 1 cup of cream cheese, 2 tablespoons of chives, 2 tablespoons of grainy Dijon mustard, and some minced garlic.

Add another 1/2 cup of cheddar cheese to the cream cheese mixture and season with salt and pepper; mix until combined.

Dust a work surface with flour and roll out the chilled pastry to about 1/2 centimeter thick, turning it a quarter turn every few rolls to prevent sticking.

Transfer the rolled pastry onto a parchment-lined baking pan.

Spread the cheesy filling in the center of the pastry, leaving a border around the edges.

Thinly slice heirloom tomatoes and arrange them on top of the filling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens