Tomato and Cheese Potato Pie

Name: Tomato and Cheese Potato Pie
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 pie crust (homemade or store bought); 3 medium potatoes, boiled until just tender, then sliced (not too thin but not too thick) let cool; 12-15 cherry or grape tomatoes halved; ⅓ cup pitted black olives halved; 4-5 leaves fresh basil chopped; 2-3 tablespoons olive oil; ¼ teaspoon salt (or to taste); 2-3 dashes black pepper; 5½ ounces shredded cheese (swiss, firm mozzarella, gruyere or fontina); ½ cup freshly grated Parmigiano

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4.5

6 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings
6 servings
Calories
405 kcal
Course
Main Course, Lunch, Brunch
Cuisine
Italian-American Fussion

Tomato and Cheese Potato Pie

Gianna Palmer

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Tomato, cheese and potato pie is a simple vegetarian dish made with thinly sliced tender potatoes, sweet cherry tomatoes, briny olives and lots of savory cheese baked in rustic style pie crust.

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Ingredients

Servings

1 pie crust (homemade or store bought)
3 medium potatoes, boiled until just tender, then sliced (not too thin but not too thick) let cool
12-15 cherry or grape tomatoes halved
⅓ cup pitted black olives halved
4-5 leaves fresh basil chopped
2-3 tablespoons olive oil
¼ teaspoon salt (or to taste)
2-3 dashes black pepper
5½ ounces shredded cheese (swiss, firm mozzarella, gruyere or fontina)
½ cup freshly grated Parmigiano

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Instructions

Preheat oven to 350F / 180C, grease and flour or spray an 8 or 9 inch / 20-23 cm pie plate.
Fit the crust in the prepared pie dish leaving a ½ inch border around the edge.
In a large bowl toss the cooled down potato slices with the tomatoes, olives, olive oil, salt, pepper and basil.
Place half of the filling on the pie crust top with ½ the cheese, place the remaining filling on top, top with the remaining cheese and sprinkle with the parmigiano, fold the border over the filling (rustically).
Bake for 25-30 minutes or until golden and cooked through. Let cool in pan 5-10 minutes then serve. Enjoy!

Notes

Medium startchy potatoes like russets or yellow potatoes.
Cool completely then store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or enjoy a slice of potato pie cold for a quick lunch! Do not freeze as the texture will likely change upon thawing.

Nutrition Information

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Calories 405kcal (20%) Carbohydrates 35g (12%) Protein 14g (28%) Fat 24g (37%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Cholesterol 30mg (10%) Sodium 522mg (22%) Potassium 585mg (17%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 498IU (10%) Vitamin C 29mg (32%) Calcium 358mg (36%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 405 kcal

% Daily Value*

Calories	405kcal	20%
Carbohydrates	35g	12%
Protein	14g	28%
Fat	24g	37%
Saturated Fat	9g	45%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Cholesterol	30mg	10%
Sodium	522mg	22%
Potassium	585mg	12%
Fiber	4g	16%
Sugar	2g	4%
Vitamin A	498IU	10%
Vitamin C	29mg	32%
Calcium	358mg	36%
Iron	2mg	11%