Pie with 3 Kinds of Cherry Tomatoes and Cheeses

The base for the pie is always the same - mix flour and cold cow's butter cut into small cubes in a ratio of 2 to 1, plus 2-3 tablespoons of ice-cold water. If the pie is sweet, add sugar; if it's savory - season with salt. The rule is to work quickly, before the butter softens. Mix the flour and the cubes until you get crumbs. Add the water and quickly knead a firm dough, wrap it in a layer of foil and leave it in the fridge for an hour.

Meanwhile prepare the filling: Lightly beat 1 cup of liquid animal cream with 1 packet of cream cheese and 2 lightly beaten eggs. Season with salt and ground pepper, and add the different kinds of cheese cut into cubes, whichever you like - emmental, blue, gorgonzola.... Add the small cherry tomatoes cut up - here they used red, yellow and elongated ones. Add finely chopped basil and mix everything well.

In a greased pie form spread the dough rolled out into a thin crust, covering the walls too, so it forms a shell. Cover with aluminium foil or baking paper, pour beans or dry peas inside - something to weigh it down - and place in an oven preheated to 190°C. Bake for 15 minutes, then remove the weight (you can keep the baked beans for another time) and the foil, and bake a few more minutes until a golden crust forms. Take out, let it cool and only then pour the filling inside. Return to the oven, lower the temperature to 175°C and bake until done. Garnish the finished pie with cut cherry tomatoes and fresh basil.