Peach, taleggio and pecorino crinkle pie recipe

Prepare: 30 mins to 1 hour
Cook: 10 to 30 mins
Serve: Serves 6–8
Dietary: Healthy Pregnancy-friendly

This summer filo pie is exceptionally easy to make, boasting the perfect balance of tangy cheese and sweet peaches.

By Gurdeep Loyal

From Saturday Kitchen

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Ingredients

For the crinkle pie

125g/4½oz butter, melted
12 sheets filo pastry
3 large peaches (375g/13oz), or use apricots or plums, pitted
200g/7oz Taleggio or scamorza
small handful fresh basil leaves, finely chopped
300ml/10fl oz crème fraîche
2 large free-range eggs
80g/2¾oz pecorino romano, finely grated
50ml/2fl oz full-fat milk
1 large garlic clove, crushed into a paste
2 tsp fennel seeds, crushed
1 tsp lemon zest
1 tsp freshly ground black pepper
1 tbsp shelled pistachios, crushed

For the side salad

1 large fennel bulb
25g/1oz fresh watercress
10 high-quality pitted green olives
5 tomatoes, varying colours and sizes
pinch salt

For the dressing

50g/1¾oz preserved lemons, pips removed, plus 2 tbsp of the brine
2 tbsp olive oil
4 tbsp dark maple syrup

Method

To make the crinkle pie, brush the base and sides of a deep 24x30cm/9½x12in (or equivalent) baking tray with some of the melted butter. Preheat the oven to 195C/175C Fan/Gas 5½.
Lay a sheet of filo pastry on a clean work surface or board. Brush liberally all over with more melted butter, then pleat the pastry accordion-style from both sides into the middle. Place the crinkled sheet at the top of your baking tray, then repeat with all the filo sheets until you have loosely filled the tray.
Slice the peaches and Taleggio into discs approximately 2–3mm thick, then slot these into the pleats of the pastry all over at intervals. Aim for a good mix of peaches and cheese throughout – you want to have a bit of both in each bite you take.
Next, slide the chopped basil into the pastry, getting it deep down into the pleats to ensure that it doesn't burn on top.
Add the crème fraîche, eggs, pecorino, milk, garlic, fennel seeds, lemon zest and black pepper to a large jug. Whisk well, then slowly and evenly trickle all over the pastry, ensuring the cheese sinks into the pleats of the pastry.
Bake the crinkle pie for 25 minutes, then remove from the oven and sprinkle over the crushed pistachios. Bake for a final 5 minutes, then remove from the oven and rest for 10 minutes before serving.
To make the side salad, shave the fennel into a large bowl, then add the torn watercress and pitted olives. Spread out over a serving dish.
Slice the heritage tomatoes into discs then sprinkle with a little salt. Arrange these over the leaves.
To make the dressing, blend together the preserved lemon and brine, the oil and dark maple syrup in a small blender. Taste for seasoning, adding a little extra salt or brine if needed – it should be tart, salty, sweet and tangy in equal measure.
Serve the crinkle pie with the dressed salad alongside.