Peach, taleggio and pecorino crinkle pie with a tomato salad

This summer filo crinkle pie is a showstopper – delicious warm or at room temperature – perfect for sharing. Its balances tangy taleggio and pecorino with sweet peaches, fresh basil, and a creamy custard. Served with a vibrant tomato, fennel, and watercress salad, it’s the perfect centrepiece for a warm-weather lunch or alfresco feast.

This peach, taleggio and pecorino crinkle pie with tomato salad scores a Nutri-Score B. It’s rich in fruit, fibre, and healthy fats, with moderate cheese and pastry. Enjoy as a special centrepiece for a summer meal.

Equipment

Ingredients

For the crinkle pie

• 125g butter, melted
• 12 sheets filo pastry
• 3 large (375g) peaches, or apricots or plums, pitted
• 200g taleggio or scamorza
• Small handful fresh basil leaves, finely chopped
• 300ml crème fraîche
• 2 large free-range eggs
• 80g pecorino romano, finely grated
• 50ml 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 fresh watercress
• 10 high-quality pitted green olives
• 5 heritage tomatoes, varying colours and sizes
• Pinch salt

For the dressing

• 50g preserved lemon, pips removed, plus 2 tbsp of the brine
• 2 tbsp olive oil
• 4 tbsp dark maple syrup

Method

1. Preheat the oven to 195°C/175°C Fan/Gas 5½. Brush the base and sides of a deep 24x30cm baking tray with melted butter.
2. Lay a sheet of filo on a clean surface, brush with butter, then pleat accordion-style from both sides to the middle. Place in the tray. Repeat with all sheets to loosely fill the tray.
3. Slice peaches and taleggio into 2–3mm discs. Slot these into the pastry pleats all over for an even mix.
4. Slide chopped basil deep into the pleats.
5. In a jug, whisk crème fraîche, eggs, pecorino, milk, garlic, fennel seeds, lemon zest, and black pepper. Slowly pour over the pastry, ensuring it soaks into the pleats.
6. Bake for 25 minutes, sprinkle over pistachios, then bake for 5 more minutes. Rest for 10 minutes before serving.
7. For the salad, shave fennel into a bowl, add torn watercress and olives, and spread over a serving dish. Slice tomatoes, sprinkle with salt, and arrange over the leaves.
8. For the dressing, blend preserved lemon, brine, olive oil, and maple syrup. Taste and adjust seasoning. Drizzle over the salad.
9. Serve the crinkle pie with the dressed salad alongside.

Suggested Wine Pairing

This crinkle pie pairs beautifully with aromatic, lightly chilled white wines and rosés. Try:

• Viognier – Floral and stone-fruited, matches the peach and cheese.
• Pinot Grigio Rosé – Crisp and refreshing, balances the richness of the filling.
• Verdicchio – Zesty and herbal, complements the salad and basil.

Suggested Beer Pairing

• Belgian-style Saison: Dry, gently spicy, and effervescent—pairs beautifully with the pie’s cheese and fruit.
• Wheat Beer (Hefeweizen): Notes of banana and clove echo the sweet peaches and creamy filling.
• Pale Ale: Light, floral, and citrusy, it cuts through the richness and highlights the salad’s freshness.

What can you serve with this

1. Chilled gazpacho – For a refreshing starter.
2. Roasted new potatoes – For a more filling meal.
3. Grilled asparagus or courgettes – Adds colour and crunch.

FAQs for Peach, Taleggio and Pecorino Crinkle Pie with Tomato Salad

• Can I use other fruit? Yes, apricots or plums are delicious alternatives.
• Can I make this pie ahead? Yes, it’s great made earlier in the day and served at room temperature.
• Is this recipe vegetarian? Yes, if you use vegetarian pecorino and taleggio.
• Can I use a different cheese? Brie, scamorza, or a mild blue cheese work well.
• What if I don’t have preserved lemon? Use lemon zest and a little extra salt for a similar effect.
• Can I use shop-bought shortcrust instead of filo? Filo gives a lighter, crispier result, but you can use shortcrust for a more rustic pie.
• How do I store leftovers? Keep covered in the fridge for up to 2 days; reheat gently or enjoy cold.
• Is this suitable for pregnancy? Yes, as long as you use pasteurised cheese and eggs.

Nutri-score Health Check

This peach, taleggio and pecorino crinkle pie with tomato salad scores a B on the Nutri-Scale.

Positive Factors: High in fruit, fibre, and healthy fats, with moderate cheese and pastry.

Negative Factors: Contains cheese and butter, so enjoy as part of a balanced diet.

This score has been automatically calculated from the ingredients in the recipe and is only a guide.