This weekend we made what I would like to call a rustic charmer. Pasta & Cherry Tomato Pie according to The Easy Kitchen: Comfort Food, is considered a Scottish pie which from what I can tell is a mac & cheese filled pie crust with sliced cherry tomatoes on top to resemble pepperoni on a pizza. We weren’t quite sure what to think about this recipe but TRUST ME it’s good.  Typically this pie is made in mini versions without a base to hold it together but unfortunately, our gluten-free crust wasn’t quite working with us the way the recipe wanted it to so we improvised and decided to make one giant pie. Next time I think we will use our trusty gluten-free cheesy pie crust we use for quiches.

A couple more oops happened while making this rustic charmer. I didn’t quite read through the instructions and while making the cheese sauce roux chaos ensued. I couldn’t stop whisking so poor Devin walked into a fire drill of ingredient commands while our dog, Roger, stood in the middle of the kitchen in awe. A pinch of cayenne pepper was needed and I dumped at least a tablespoons worth! Milk was needed and Devin tripped over Roger who like I said, was standing in the middle of the kitchen. Does anyone else have a dog that likes to be in the center of the kitchen? Unfortunately, Roger is very stubborn and doesn’t learn from his mistakes and with a quick shout, grumble and light toss, he was outside. Moral of the chaotic story? Measuring out all ingredients and reading the entire recipe prior to cooking is always a great idea. Our pie had quite the little spicy kick.

Recipe from The Easy Kitchen: Comfort Food 

INGREDIENTS

12oz dried pasta – We use Barilla Gluten Free Macaroni

3 tablespoon butter

2 1/2 tablespoons all-purpose flour – We use Bob Red Mill Gluten Free Flour

a pinch of cayenne pepper – If you read above…We suggest a teaspoon NOT a tablespoon.

a pinch of mustard powder

1 1/2 cups milk

1 1/2 cups grated sharp cheddar cheese

15 cherry tomatoes, halved

2/3 cups grated parmesan cheese

salt and pepper to taste

We recommend using our Cheesy Gluten-Free Pie Crust from our Bacon Spinach QuichePlease excuse our old 2015 photos that we will be redoing very soon. Look at how far we have come 🙂

3/4 cup all-purpose flour -We use Bob Red Mill Gluten Free Flour

6 tablespoons cold butter cut into small pieces

1/4 cup shredded cheddar cheese

5 teaspoons cold water

Recipe

Preheat oven to 375 degrees F. Place flour in a large bowl. Sprinkle in the chopped butter; rub butter into the flour until it resembles breadcrumbs. Stir in the shredded cheese. Sprinkle water over the flour mixture, a teaspoon at a time, stirring lightly with a fork. Add just enough water to allow the dough form a ball and cleanly leave the sides of the bowl. Wrap the dough in plastic wrap, and refrigerate for at least 30 minutes. Coat ceramic dish with oil and cover the dish with dough. Put the crust into the oven for 20-30 minutes to cook partially.

While pie crust is baking, start the filling. Cook the pasta according to the package instructions. While the pasta is cooking, melt the butter in a medium saucepan and add the flour, cayenne pepper, and mustard. Cook, stirring, for 1 minute. Remove from the heat, pour in the milk and whisk in well. Return to the heat and stir until boiling. Simmer, stirring all the time, for 2 minutes. Drain the pasta well and stir into the sauce. Season to taste and stir in the cheddar cheese. Set aside and leave to cool.

Spoon the pasta sauce into the partially cooked pie crusts and pile the tomatoes over the surface. Sprinkle with parmesan cheese and bake at 350F for 20-30 minutes or until golden brown.

ENJOY THIS ODD DELIGHT.