Cheesy Tomato Pie with Potato Crust
Prep time
Cook time
Total time
If you love tomatoes, cheese and potatoes don't waste time before you make this easy dinner for your family because they will thank-you for a different type of tomato dish.
Recipe type: Main Dish
Cuisine: Tomato
Serves: 6
  • 1 cup grated raw potatoes
  • 1 cup flour
  • 1 cup cold butter
  • 1 Teaspoon salt
  • 2 tablespoons cream cheese
  • 1 cup strong cheese grated
  • ½ cup breadcrumbs
  • 2 teaspoons dried herbs (oregano, basil, parsley)
  • 1 Tomato thinly sliced
  • Salt and pepper to taste
  • 1 teaspoon butter
  • ½ cup flour for rolling
  1. To make the pastry combine the flour, salt and butter together until it forms a breadcrumb consistency.
  2. Grate raw potatoes and add to the mixture using your hands. Don't use a mixer as it will get too gloopy and watery.
  3. Knead briefly until it comes together to form a ball and place in the fridge for 10 mins.
  4. Dust your surface liberally with flour.
  5. Roll out pastry to fit an 18inch flan tin or round pie dish.
  6. Place in dish, cut away any excess pastry from around the pie dish.
  7. Then take a piece of parchment paper and put it on top of the pastry and fill with the dry pulses. Make sure you cover the whole bottom of the pie dish.
  8. Now place in the oven for 10mins with the dry pulses. Oven temp for pie crust cook at 200oC/400oF
  9. Once 10mins is up take out the pulses from the pie dish and bake for another 5mins. Take out of the oven.
  10. Mix together ½ cup cheese with the cream cheese and spread onto the bottom of the pie crust.
  11. Now arrange the thin tomatoes over the cream cheese mixture.
  12. Finally combine the breadcrumbs, herbs and the rest of the cheese and sprinkle that on top.
  13. Place in the oven and cook until golden and bubbly. Oven temp for cooking the pie filled 195oC/395oF
Recipe by Canadian Budget Binder at