Herbed Tomato And Cheese Pie Recipe

About this recipe

A delightful Jain-friendly baked pie featuring juicy tomatoes, aromatic herbs, and a cheesy topping, perfect for a satisfying dinner.

Ingredients

• 50 g Italian Basil Leaves (Tulshi Paan)
• 100 g The Select Aisle Double Acting Baking Powder
• 400 g Pastazara Finely Chopped Tomatoes
• 500 g + 500 g Sambhojanam Singhara Flour And Kuttu Flour Combo
• 100 g Mother Dairy Salted Butter
• 1 kg Puro Healthy Salt (Sendha Namak)
• 180 g Repeat Gud Vegan Mayonnaise
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 500 ml Mother Dairy Cow Milk

Instructions

1. 1. In a food processor or by hand, mix 2 cups of flour, 1/2 cup of butter, 1 teaspoon of baking powder, and a pinch of salt until the mixture resembles coarse crumbs. Add a few tablespoons of milk gradually and mix until a dough forms. Divide the dough into two equal portions.
2. 2. Roll out one portion of the dough on a floured surface and use it to line a 9-inch pie plate. Trim any excess dough hanging over the edges.
3. 3. Layer the pie crust with thinly sliced tomatoes, ensuring they are evenly distributed. Sprinkle 2 tablespoons of chopped fresh basil over the tomatoes.
4. 4. In a bowl, mix 1/3 cup of mayonnaise with 2 teaspoons of lemon juice. Spread this mixture evenly over the tomatoes and herbs.
5. 5. Omit the cheese layer and proceed directly to the next step.
6. 6. Roll out the second portion of dough and place it over the pie. Pinch the edges to seal the top and bottom crusts together. Cut a few small steam vents in the top crust.
7. 7. Bake the pie in a preheated oven at 400°F (200°C) for about 25 minutes, or until the crust is golden brown and the filling is bubbling.
8. 8. Allow the pie to cool slightly before serving. If not serving immediately, reheat before serving.