I’m not a huge fan of dessert pies but I do love me some savory pie. Tonight’s Blue Apron was just such a treat.
Tomatoes, goat cheese and sweet peppers among other ingredients made this a delicious treat.
2 slight issues – the recipe had you cook the pie for 22 min at 425 degrees which would have charred the whole thing. Luckily I checked after 10 minutes and realized the issue with enough time to turn down the heat to finish it properly.
The second was that the chef of Blue Apron loves to use vinegar, especially on onions, which lead to this being a very acidic dish.
Overall pretty good, with a few adjustments I would make this again.
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