These gluten free cheese pies are a great addition to any party buffet, no matter if it is for brunch, lunch, afternoon tea, dinner or late night snack. And they are definitely something everyone will enjoy!

(14-15 pieces)

150 g buckwheat flour
50 g oat flour
½ tsp salt
1 tsp psyllium

Measure all ingredients into a bowl.

100 g cold butter

Cut the butter into cubes and add to the flour mixture.
Rub the butter and flour through your fingers until you have a loose breadcrumb like mixture.

1 dl cold water

Pour the water into the crumbs, gently mix it with a spoon and gather the dough together, pressing it together against the bowl.
Set the bowl into the refrigerator to rest for 30 min.

100 g Emmental cheese
200 g creamy Tilsit cheese

Grate the cheese into a bowl.

4 eggs
about 2 dl cream

Break the eggs into a measuring cup and add cream until you have 4 dl of liquid.

¼ tsp ground nutmeg
½ tsp salt
pepper

Add to the egg-cream and blend well.
Oil little pie moulds (10cm).
Take the dough from the refrigerator and roll it out on a well floured table until 2-3 mm thin.
Cut out circles (11cm) from the dough and press them into the moulds, cut off the excess dough.
Divide the grated cheese evenly into the moulds.
Pour the egg-cream mix over the cheese and gently mix the contents of the pies with a spoon.

7 cherry or plum tomatoes

Cut the tomatoes in half and place in the centre of the pies.

Dried herbs

Sprinkle herbs over the tomatoes.
Bake the pies at the bottom of the hot oven at 200 °C for 25 min or until golden.
Serve hot or cold, for example with a wild herb salad.