Tomato and Cheese Potato Pie

4.50 from 2 votes

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.

Prep Time30

Cook Time25

Total Time55

Course: Brunch, Lunch, Main Dish

Cuisine: American/Italian

Servings: servings

Calories: 405kcal

Author: Rosemary Molloy

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

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

What type of potatoes are best for this pie?

Medium startchy potatoes like russets or yellow potatoes.

How to Store Leftovers

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