Traditional recipes

Potato, olive and goat's cheese pie recipe

Potato, olive and goat's cheese pie recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Savoury pies and tarts
  • Vegetable pies and tarts
  • Potato pie

Try this potato, olive and goat's cheese pie for a delicious flavour combination, perfect for lunch or supper served with a salad.

9 people made this

IngredientsServes: 6

  • 3 leeks, cut into chunks
  • 50g butter
  • 1 sprig fresh thyme
  • 500g Cyprus potatoes, peeled and chopped into thick slices
  • 10 green olives, stoned and halved
  • 140g goat's cheese, cut into small chunks
  • sea salt and black pepper to taste
  • 1 sprig marjoram
  • 500g pack shortcrust pastry
  • 1 egg, beaten

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. Put the leeks, butter and thyme in a pan, cover and cook over a low heat for about 20 minutes until very soft, stirring occasionally.
  2. While the leeks are cooking, put the potatoes in a pan of cold water, bring to the boil and simmer for 5 minutes until just cooked.
  3. Drain the potatoes and stir into the cooked leeks then add the olives.
  4. Leave to cool, stir in the goat's cheese and season with sea salt and plenty of black pepper. Add the marjoram leaves.
  5. Heat the oven to 200 C / Fan 180 C / Gas 6.
  6. Divide the pastry in two and roll one of the pieces to the size of a dinner plate. Transfer this to a baking tray and roll the remaining pastry and any trimmings to around about 5cm bigger than the first.
  7. Pile the filling into the middle of the round on the baking sheet, leaving a 4cm border. Brush the border with the beaten egg, then drape over the larger piece of pastry. Trim the edges to neaten, then press the sides together with your thumb. Brush the pie all over with egg.
  8. Bake for 35 to 40 minutes until golden. Leave to rest for 10 minutes before cutting into wedges.

To serve

Serve with a salad of lightly dressed Cos lettuce.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

I'm just Baking it Now,it's very similar to one my Dear wife used to cook,I've just added a few Lardons to the mix and on Top,plus some extra Tomatoes & Peppered them up a bit,I'll send a Pic and what it tastes like when it's cooked-12 Dec 2013

my mum made cheese pie.but put beacon in it.-24 Mar 2018


Goat’s Cheese, Potato and Thyme Tart

This tart explodes with flavours from the sweetness of the goat’s cheese to the earthy taste of thyme… what a wonderful combination. Serve warm or cold with a crisp green salad.

Ingredients

  • 1 pre-rolled short crust pastry sheet
  • 25 g unsalted butter
  • 1 tbsp olive oil
  • 1 large onion (peeled & sliced)
  • 1 medium potato (peeled & sliced)
  • 2 garlic cloves (peeled & crushed)
  • 2 tbsp fresh thyme leaves
  • 150 g goat's cheese (broken into pieces)
  • 3 free range eggs (beaten)
  • 150 g creme fraiche
  • green salad (to serve)

Instructions

  • Step 1 Preheat the oven to 190°C/170°C Fan/Gas mark 5.
  • Step 2 Roll out the pastry to fit a 20cm deep loose tart tin then line with the pastry. Line the pastry with greaseproof paper and fill with baking beans or rice and bake in the oven for 15 minutes. Remove the paper and beans and cook for a further 5 minutes until golden and set aside.
  • Step 3 Heat the butter and oil in a large frying pan and add the potatoes and onions and cook over a low heat for 15 minutes until tender and golden. Season and add the garlic and thyme and cook for another 3 minutes. Allow to cool.
  • Step 4 Place the onion & potato mixture into the pastry case with the goats cheese and cover evenly.
  • Step 5 Whisk the eggs with the crème fraiche and pour into the pastry case, bake for 30-35 minutes until set and golden. Serve warm or cold with green salad leaves. Enjoy!

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Spinach, Feta Cheese, and Potato Pie

This Spinach Feta Potato Pie is packed full of veggies and the crust is crispy made with potato. If you’re looking for a way to eat more veggies add as many as you like! You can eat this hot or cold.

The original recipe has ham or bacon you could add it if you like it does give it a nice flavour, it also has Self Raising Flour.

This is a great recipe to use up any veggies you may have hanging around in the bottom of your crisper draw in the fridge. I usually make this on a Monday as I always aim to do Meatless Monday.

Further Food Commentary:

Since they’re filled with water and fiber, carrots are one of the most satiating veggies in the supermarket. Carrots should be noted for their hefty serving of vitamin A, which makes them ideal for staving off metabolism slowing inflammation. Feta is a brined cheese traditionally made from sheep’s milk, although it may also contain goat’s milk. Greek and Bulgarian feta cheese are two examples. A 1-ounce portion of feta cheese contains 75 calories, a comparable serving of hard goat cheese has 128 calories, and 1 ounce of soft goat cheese has 76 calories.


Filo Pastry (not homemade)

I have to admit, I have not tried to make filo pastry ever – it seems too tricky. If anyone out there has successfully made it, please do share your comments and thoughts as to whether it seriously can easily be made at home.

One of its advantages, though is that it is lower in fat and calories than other pastry. It makes a lovely crisp coating to this recipe, too.

The frozen pastry is a little lower cost than the fresh, chilled ready made.

I make this pie with a deep loose bottomed, 20 cm cake tin – it would work with a baking dish or pie dish too. Grease the baking dish or cake tin before you start.


Aubergine, potato & goat's cheese gratin

Heat oven to 180C/160C fan/gas 4. Heat 11 /2 tbsp of olive oil in a frying pan and cook the aubergines in batches, browning on both sides, then lower the heat and cook until they are soft. You will need to add more olive oil as you cook, but try not to add too much. (Roast the aubergines if you prefer – brush them with olive oil, place on baking sheets and cook for about 15 mins. I just like the texture better if they are fried for this.) Season them while they’re cooking. As each batch is ready, remove from the pan and lay them on a double layer of kitchen paper.

Heat another 1 tbsp of oil in the pan and add the onions. Cook over a medium heat until softening, about 10-12 mins, then add the garlic and cook for another few mins.

Slice the potatoes very, very finely. It’s best to do this on a mandolin if you have one – it takes more work (and a lot more time) to cut them with a knife.

Brush the bottom of a gratin dish with olive oil, and arrange the vegetables in layers. Start with half the potatoes, then half the aubergine, onions and tomatoes. Sprinkle the thyme, lemon zest, goat’s cheese, olives and seasoning, along with little drizzles of olive oil on the layers as you go. Add another layer of aubergine, onions and tomatoes, again adding the other ingredients as you go. Finish with the rest of the potatoes, arranging them neatly on top. Brush with olive oil and bake for 45 mins. The gratin should be soft, the potatoes tender and the top golden.


Silverbeet and potato torte

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Serves
6 as a light lunch or 8–10 as a first course

Dietary information
Vegetarian

Main ingredients
Silver beet, cheese, potatoes

Sourced from
The Cook’s Companion App and book

This lovely silverbeet and potato torte originates in northern Italy. The cheese is supposed to be a fontina from the Italian Alps, but the first time I made the torte I substituted a well-made Australian cheddar. It was still delicious but I must admit that a cheese with a little more ‘stretch’ is a better choice. The torte would also be delicious made with a mild crumbly fetta. I have used rainbow chard from the garden instead of the silver beet, and the coloured stalks look very dramatic.

Ingredients

150 g young silver beet, or young rainbow chard

2 tablespoons parsley, freshly chopped

150 g ‘stretchy’ cheese, fontina, asiago, mozzarella, chopped or grated

freshly ground black pepper

Olive oil pastry:

1½ tablespoons extra-virgin olive oil

Method

To make the pastry, whizz flour and salt in a food processor. Drizzle in oil and then water. Process for about 1 minute until mixture forms a ball. Transfer to a floured work surface and knead for 2–3 minutes until supple and smooth. Put into a bowl, cover with a clean tea towel and refrigerate for 30 minutes.

Separate silverbeet stems from leaves. Wash and trim stems, then split them lengthwise and chop finely. Wash leaves, then roll them up and slice finely. Put stems and leaves into a colander and toss with 1 tablespoon salt. Set aside for 20 minutes. Meanwhile, boil potatoes in lightly salted water for 15–20 minutes until tender, then drain, peel and dice.

Preheat oven to 200°C and lightly oil a 28 cm pizza tray. Quickly rinse silver beet and squeeze it dry in a clean tea towel. Combine silver beet with potato, onion, parsley and cheese, then add pepper to taste. Whisk egg with 1 tablespoon oil and add to silverbeet mixture. Taste for salt.

On a floured surface, roll out two-thirds of the pastry to a thin round that will easily cover the pizza tray. Spoon on filling, leaving a 2 cm border around pastry. Dampen border with water. Roll remaining pastry to a round a little smaller than the pizza tray and drape it over filling. Seal edges, then fold extra pastry from base over sealed edges and press together. Pierce top here and there with a fork and drizzle with 1 tablespoon oil. Scatter with a little salt. Bake for 20–30 minutes until golden brown. Allow to rest for 10 minutes before cutting. Serve with a tomato salad or other salad.

Variations This pastry is a delight to work with and can be used to make other savoury vegetable tortes. Try substituting a mixture of fried, drained wild and cultivated mushrooms for the silver beet. Or what about pumpkin, sweet potato or leftover risotto instead of the potato?


Sweet potatoes with pecans and goat cheese

This is the kind of thing you come up with when you have a one year-old who, like many one year-olds, wishes to eat sweet potatoes with every meal. Sure, the goal is for the kid to eat exactly what the rest of the family is eating for dinner, but there are only so many days in a row we can feign excitement over a side of sweet potatoes and I have only so much heart to deny the kid something he delights in. And so I spent a good part of September and October roasting sweet potatoes, repeating the task enough times that I made two great discoveries.


The first discovery came about through laziness. Tired of slicing thin pieces and laying them out over two trays, one day I cut very thick rounds that would fit on one tray and discovered that like steak, if you want three layers of texture (two satisfyingly firm exteriors and a soft center), you want a thick piece, high temperatures and to flip your “steaks” halfway through for even cooking.

Like most good kitchen discoveries, the second one happened by accident, that is, getting distracted enough by a climbing one year-old that the potatoes blistered and became a little dark on top. Almost charred. Almost “oops!” These soft-centered, nearly blackened discs tasted tremendously like toasted marshmallows, if marshmallows were something you could pull off without gelatin, a candy thermometer and epic amounts of sugar and were chock full of Vitamins A and C thus could be eaten guiltlessly. And we all know that the intersection of marshmallows and sweet potatoes much mean that Thanksgiving has come around again, and people, I love the tastes of Thanksgiving.

And so I built a little salad, a little fall salsa, a little pile of Thanksgiving with small diced celery, shallots, dried cranberries, toasted pecans, parsley and crumbled goat cheese and a light vinaigrette and I sprinkled it over these marshmallow-y sweet potato coins and lo and behold, found something that felt like Thanksgiving without the ensuing food coma, and that all three of us delighted in eating at the same time. Oh thank goodness.

Sweet Potatoes with Pecans, Goat Cheese and Celery [a.k.a. Roasted Marshmallow-y Sweet Potatoes with Thanksgiving on Top]

I roast vegetables a little oddly these days. I used to do it the “normal” way, tossing them with oil and then laying them out on a sheet but I always needed more and more oil and the pieces still stuck. Once I started generously oiling the pan, my vegetables started browning really well and didn’t get weighed down — most of the oil stays on the roasting pan.

Wary of celery? Swap all or half with chopped radishes. Don’t like goat cheese? Try ricotta salata or even blue cheese instead. Firmly believe that everything is improved by bacon? Crumble some in there, or use browned bits of pancetta. Don’t like sweet potatoes? Skip them and added diced leftover turkey to the “salad”, with additional vinaigrette or just mayo.

1 1/2 pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins
4 tablespoons olive oil, divided
1/4 cup toasted and cooled pecan halves
2 tiny or 1 small shallot
2 stalks celery
2 tablespoons flat-leaf parsley
1 tablespoon dried cranberries or cherries (optional)
2 ounces firmish goat cheese
Salt and freshly ground black pepper
2 teaspoons red wine vinegar
1/2 teaspoon smooth Dijon mustard

Preheat oven to 450 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.

Meanwhile, prepare your salad. Chop your pecans well, mince your shallot, chop your celery and parsley, mince cranberries if using them. Crumble your goat cheese. If you, like me, got too soft of a goat cheese for mixing, set it aside and sprinkle it on top. If it’s firmer, stir it into the mixture. In a small dish, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon dijon. Pour half over salad.

When the sweet potatoes are done, set a couple coins aside just in case the baby isn’t into the toppings. Lay the rest on a serving platter. Scoop a spoonful of the salsa over each round. Pour remaining salad dressing over top, to taste. Eat immediately.


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Recipe Method

Parboil the sweet potatoes and potatoes in a large saucepan of salted, boiling water until tender to the point of a knife, about 15 minutes.

In the meantime, prepare the crumble by combining the flour, butter, Cheddar, and rosemary in a food processor.

Pulse together until the mixture resembles breadcrumbs. Alternatively, you can rub the ingredients together with your fingertips in a mixing bowl.

Grease an oval baking dish with olive oil. Arrange the sweet potato, potato, and cod in the dish, in layers, seasoning between the layers with salt and pepper. Spoon the savoury crumble on top.

Bake until golden-brown on top, about 30-40 minutes. Remove from the oven and top with crumbled Chavroux goat’s cheese, serving warm.


Zucchini & Goat’s cheese Bruschetta

When I have guests coming over, so often, I don’t feel like serving a traditional, plated starter. I prefer to serve ‘snacky’ foods that can be enjoyed with drinks. Bruschetta almost always pops up as it is such a fantastic way to showcase beautiful flavours while being easy to eat.

No plates or cutlery needed. I just love the flavour of fresh, almost sweet zucchini with creamy, tangy goat’s cheese. You could toast the bread in advance and keep in an airtight container and the zucchini can be prepared up to 30 minutes in advance. Simply assemble and serve.

This recipe is from my new book Cook from the heart and to celebrate it’s release, Penguin Books SA have launched a fab competition. Stand a chance of winning a R2000 Le Creuset gift voucher. Click here for more info.