Butter Pastry with Cherry Tomatoes and Herbed Mascapone
In my last post on Lamb and Green Peppercorn pie I shared a recipe for Butter Pastry Pie shells, from Smitten Kitchen. Use the same recipe to make the pie shell for this pie, you will have enough left over for one large covered pie and one small pie.
Don’t forget the second bake with egg wash after you remove the baking beans – this seals the pastry and baking on the lower rungs crisps the bottom. Soggy pastry no more!
Makes one 24 cm/standard pie – 6 servings
250 g cherry tomatoes, washed, dried and sliced in half
fine salt, to taste
250 ml mascarpone or sour cream
1 1/4 cup whipping cream
4 large egg yolks
1/2 t cornflour
1/2 t salt
4 T finely chopped Italian parsley
sea salt flakes
1. Preheat oven to 180 degrees Celsius. Grease a baking tray, add the halved cherry tomatoes salt and oil and toss well. Bake for 15 – 20 minutes or until soft and starting to shrivel and brown. You may want to use the fan attachment, but this depends on your oven. It could be too strong and dry the tomatoes out.
2. In a small saucepan, add the cream and nutmeg and bring to a simmer. Turn the heat off. Beat the eggs lightly in a bowl with a fork. Pour a tablespoon of hot cream onto the eggs, whisking as you do. Add another two tablespoons, whisking so the mixture does not curdle. Now, with the heat still off, add the eggs in a steady stream to the cream, whisking continuously. Add the salt, corn flour and turn the heat up to low. Keep whisking and allow the custard to thicken – takes about 10 minutes. You want it to be fairly thick and roughly 3/4 cup. Strain through a sieve and allow to cool completely. It will thicken further on cooling.
3. In a stand mixer, beat the mascarpone or sour cream, 1/2 teaspoon salt and parsley until soft and light, on medium speed for around 3 to 4 minutes. Take care that the mascarpone does not curdle. And if it does, keep beating on a higher speed until smooth and the mixture comes together.
4. Fold the cooled custard into the softened mascarpone. Mix gently. Adjust seasoning.
5. Fill the cooled pie shell with the herby mascarpone. Smooth the top with a palette knife. Top with cherry tomatoes and a sprinkling of sea salt.