Tomato and parmesan pie

Perfect year round this easy pie will be loved by the whole family

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10 mins
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30 mins
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  1. Preheat oven to 200°C. Place pastry sheet on a lined baking tray. Spread mustard evenly over the surface, leaving a 4cm border around the pastry. Sprinkle Mil Lel Parmesan Cheese then top with tomatoes and thyme.
  2. Lift and fold the 4cm border of pastry to contain ingredients. Brush border with melted butter. Drizzle tomatoes with olive oil and a sprinkle of black pepper.
  3. Bake for 25 minutes or until pastry is golden.
  4. To serve, place pie on a serving platter. Top with basil leaves and extra Mil Lel Parmesan Cheese. Serve immediately.


1 sheet Puff Pastry 2 tbsp Seeded Mustard 30g Mil Lel Parmesan Cheese, shaved or shredded plus extra to serve 400g mixed Baby Tomatoes, halved Handful of fresh Thyme Leaves, stems removed 1 tbsp Butter, melted 1 tbsp Olive Oil Cracked Black Pepper to taste Handful of Baby Basil leaves

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