Salty tomato pie with cream cheese and mustard: recipe to enjoy the good weather

Salty tomato pie with cream cheese and mustard: recipe to enjoy the good weather

Turning on the oven is not a good idea in hot weather, but these types of recipes are perfect to take to barbecues, for a picnic or just to share on the terrace. In this recipe for salted tomato pie with cream cheese and mustard, we also take advantage of the fact that the Solanaceae is at its best.

There are many ways to prepare salty cakes; On this occasion I wanted to use something similar to a galette- like dough that is used in candy, eliminating sugar from the equation. I like these masses because with a food processor you have the work done almost effortlessly, and by not using a mold we complicate lifelessly and get a very summery rustic finish.


For 4 people

  • 60 g pastry flour
  • Cornmeal (not cornstarch)30 g
  • Salt4 g
  • Granulated Garlic2 g
  • Butter without cold salt55
  • Extra virgin olive oil15 ml
  • Coldwater (approximately)30 ml
  • Cream cheese (approximately)75 g
  • Dijon mustard10 ml
  • Spicy paprika a pinch
  • Seasonal tomato
  • Dried oregano
  • Parmesan cheese10 g
  • Ground black pepper

How to make salted tomato pie with cream cheese and mustard

Difficulty: Easy

  • Total time35 m
  • Elaboration10 m
  • 25 m cooking
  • 30 m rest

Arrange the flours, salt, granulated garlic, a little black pepper, the diced butter and the oil in a food processor or chopper. Crush in several short batches until everything is integrated and a fine-grained texture remains. Slowly add the cold water, crushing each time, until you get a dough that we can work with your hands without sticking.

Form a homogeneous and smooth disk, wrap in plastic film and leave in the fridge for at least 30 minutes, better longer if it is very hot. Preheat the oven to 190ºC and prepare a tray. Wash and dry the tomatoes and mix in a bowl the cream cheese with the mustard, some paprika, oregano and a stroke of pepper.

Stretch the dough until it is approximately 5 mm thick, giving it a rounded shape with a roller or with your hands. Work fast so it doesn’t get very hot. Cover with the cream cheese, without reaching the edges, and distribute over the sliced ​​tomatoes not very thick . Fold the edges over the dough, to cover the filling and tomatoes a little, and add a little salt, oregano, cheese, and a little oil. Bake for about 25-30 minutes, until the dough is browned.

Ensure that tomatoes do not burn, if this happens we can cover the top with aluminum foil. If they dry out too much, add more cheese in the middle of cooking. To make the dough look more beautiful we can paint the edges with beaten egg or with melted butter.

With what to accompany the salty cake

The salty tart tomatoes and cream cheese with mustard can take freshly cooked or at room temperature. Keep in mind that it is a somewhat more brittle dough than other types of elaborations, so you better go carefully when cutting it. It is a good size to share between two people along with a salad or for a dinner not too copious; It is also a good snack to share on a barbecue with more dishes for guests.


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