Cherry Tomato Pie (Pashtidat Cherry Tomato)

A deliciously rich lunch or supper treat. Simply serve with salad, serving warm or cold.

Recipe author: T. Gila Levine
Simply Israel
Photography by T. Gila Levine
Reproduced courtesy of T. Gila Levine

Publisher's Copyrighted Material
Category:  Main Course  - 


For 8 people


  • 190g plain flour
  • 1/2 tsp baking powder
  • 100g margarine
  • 2 egg yolks*
  • 50ml milk
  • 240g 5% cream cheese
  • 225g grated hard cheese
  • 240ml sour cream or yogurt
  • 3 eggs
  • 350g cherry tomatoes
  • 1 tbs pesto sauce
  • salt and pepper to taste
  • 1 tbs fresh oregano leaves or 1 tsp, dried

Cherry Tomato Pie (Pashtidat Cherry Tomato) Directions

  1. 1. Mix flour and baking powder. Cut in margarine. Add egg yolks and milk and stir just until moistened. Divide the dough into 2/3 and 1/3.
  2. 2. Roll out the larger portion of dough to fit a 26cm quiche pan. Spread cream cheese over the crust. Sprinkle the crumbled feta cheese over the cream cheese. Sprinkle grated hard cheese on top. Whip 3 eggs with the sour cream. Add pesto and pour over the cheeses.

    3. With the remaining crust, roll into pencil thick strips and make a lattice over the top. Place cherry tomato halves in the squares of the lattice. If the tomatoes are small, use the whole tomato and score them so they don't burst while baking.

    Bake at 350F (175C) for about 30 - 40 minutes until firm and lightly golden. 
  3. *use discarded yolks from Tova's Cheesecake