Tomato Cheese Pie with Biscuit Crust
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Seasons and Suppers · by Jennifer Maloney★ 5.0 (4)

Tomato Cheese Pie with Biscuit Crust

NUTRITION · PER SERVING105M COOK
CAL 25%·PRO 41%
CARBS 37G30% OF CAL
5G FIBER25G OTHER6G TOTAL SUGAR
FAT 30G54% OF CAL
18G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A savory cheese and tomato pie with a flaky biscuit crust, filled with goat cheese and Parmesan. This impressive main is topped with fresh basil and ripe tomatoes.

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Nutrition & ingredients

Ingredients

serves 6
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt ((use less if using fine salt or if using salted butter))
  • 6 Tablespoons unsalted butter (cold, cut into 1/2-inch cubes)
  • 3/4 cup buttermilk ((or make your own buttermilk by adding 2 tsp. lemon juice or white vinegar to 3/4 cup regular milk))
  • 1 1/2 lbs. roma tomatoes (sliced about 1/4-inch thick)
  • 1 cup goat cheese (crumbled (don't crumble too fine - leave quite chunky))
  • 1/2 cup Parmesan (coarsely grated(I use the large holes on my box grater))
  • 2 large eggs
  • 1/4 cup heavy 35% whipping cream
  • Freshly ground pepper
  • 6-8 leaves Fresh basil, whole or torn a bit if really large)
  • Additional Parmesan for sprinkling on top of tomatoes
PREP
75M
SODIUM
662MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.