Ingredients
- 1½ cups (210 g) cake flour
- 150 g butter (ice cold and rock hard), grated
- ½ tsp (2.5 ml) salt
- 2-3 tbsp (30-45 ml) ice water
- 5 medium onions, sliced
- A splash of olive oil
- 3 large tomatoes, sliced
- 6 small tomatoes, halved
- Fresh sprigs of parsley, sage and chives, chopped
- 1 tub Parmalat cottage cheese (low fat chunky)
- 1 ½ cups (150 g) aged cheddar cheese
- ½ cup (125 ml) mayonnaise light
- Salt & pepper to season
- Milk to brush pastry
- 10-12 small button mushrooms
- A knob of butter
- A drizzle of olive oil
- 10 sage leaves
- Salt and pepper to season
Instructions
- Preheat oven to 180°C. Grease and line a 25 cm spring-form cake tin.
- Pulse together the flour, butter and salt. Add ice water, 1 spoon at a time until the dough forms a ball and doesn’t stick to the side of the bowl. Shape into a disk, cover with plastic wrap and refrigerate for at least 30 minutes.
- Fry the onion in the oil until translucent. Allow to cool.
- Slice the tomatoes, arrange on paper towels and sprinkle with salt. Set aside.
- Combine the Parmalat Cottage Cheese (low fat chunky), ¾ of the cheese and mayonnaise. Season to taste.
- Roll ⅔ of the dough to fit the pan, keep the remaining 1/3 refrigerated for decorating.
- Blind bake the dough for 15 minutes, remove the beans/pastry marbles and bake for a further 5 minutes until golden brown. Cool completely.
- Sprinkle the remaining ¼ of the cheese on the bottom of the pie, top with the onion and layers of tomatoes. Season each layer with pepper. Spoon over the mayonnaise mixture.
- Use the remaining pastry to decorate the edges of your pie. Brush the exposed pastry with milk.
- Bake for 30 minutes or until lightly browned, but check after 20 minutes and shield the pastry with foil if getting too dark.
- Fry the mushrooms in oil and butter with sage leaves and tilt on to the pie just before serving
