Cheese, Tomato & Ham Pie

I can't remember where I originally found this recipe.  I've had it in my recipe binder for probably going on 15 years or more now, written on a scrap piece of paper from a 'penguin' notepad.  There aren't even any quantities or measurements for the ingredients because I know that over the years the amounts have really depended on: A) the size of the pie crust that I bought (I've never had much success until now at making my own pie crust :o), and B) the amount of the other ingredients that I just happened to have in the fridge.  So I'm going to give you the recipe as I made it today, but I'm sure that the next time I make it, it will probably turn out to be slightly different :o)

Cheese, Tomato & Ham Pie
makes 1 x 9 inch pie


1 'Easy Peasy' Pie Crust (or any pie crust that you prefer)
1 tsp Dijon mustard
1/2 cup grated cheese (I used a Tex Mex blend today)
6-8 ripe medium tomatoes
1x125g block Camembert cheese
4 slices deli ham (your preference)
1 Tbs olive oil
1 tsp chives, chopped

• preheat the oven to 375 degrees F, and place a baking tray inside to heat up (this will help the bottom of the pie to cook evenly)
• using either the 'Easy Peasy Pie Crust' or your own line a 9 inch pie plate with it.
• slice the tomatoes, Camembert and ham into pieces around the same size:  set aside.
• using the back of a teaspoon spread the Dijon mustard evenly over the pie crust.
• sprinkle the grated cheese evenly across the bottom of the pie.
• using a circle pattern, alternate the tomatoes, Camembert and ham until the whole pie has been covered: fill in any gaps with the leftovers.
• brush the whole pie with the olive oil and sprinkle with the chopped chives.
• place the pie plate directly onto the hot baking tray and bake for 30-35 minutes.
• let the pie cool, and firm up slightly, for 10 minutes before slicing and enjoying.

 Cheese, Tomato & Ham Pie ingredients

slice the tomatoes, Camembert and ham (in the last photo)

spread the Dijon mustard evenly across the bottom

sprinkle with the grated cheese

alternate the cheese, tomatoes and ham in a circular pattern until....

....everything is covered and all the gaps are filled

brush the olive oil over the top and sprinkle with the chopped chives

once baked, let the pie cool down for about 10 minutes so that it's easier to slice

we had ours tonight with a salad and a baked potato (couldn't resist a dollop of sour cream on top :o)

Easy Peasy Pie Crust

I've always been a little daunted at making pie crust.  There are so many things that can go wrong and having had a few of those disasters in the past my go-to method now is either to find someone who's willing to make it for me or as is more likely, buy them pre-made and already rolled out from the freezer section of our local grocery store - soooo much easier and less stressful for me.

However, saying that, tonight I wanted to use up a block of Camembert cheese that I had in the fridge and I have a wonderful recipe for a cheese, tomato and ham pie that is delicious.  Alas, I have no pie crusts in the freezer, but I remembered coming across this simple recipe by DoctorRoux on the Tasty Kitchen website and thought I would give it a try.  It worked perfectly!!!!  Flaky and light - hard to believe that it's only 4 ingredients!!!

Easy Peasy Pie Crust

makes a 9 inch pie bottom

1 cup all-purpose flour
1/2 tsp salt
1/3 cup vegetable oil
2 1/2 Tbs milk

• put the flour in the centre of a 9 inch pie plate and make a 'well' in the centre (I have a glass Pyrex one, but whatever you have will be fine)
• pour into the 'well' the salt, vegetable oil and milk.
• with a fork, mix everything together until it's all incorporated and forms a clumpy, crumbling texture.
• using your fingers, press the 'dough' into the bottom and up the sides of the pie plate.
• refrigerate until ready to use - there's no need to bake before assembling your pie.

 Pie Crust ingredients

put the flour into the pie plate and make a well in the centre; into the well, pour the salt, vegetable oil and milk

mix with a fork until everything is incorporated

using your fingers press the 'dough' around the bottom and sides of the pie plate

refrigerate until you're ready to use.