Roasted Tomato Free Form Pie

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 8 roma tomatoes
• 2 spanish onions
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• salt and pepper
• 2 cups flour
• 125 g butter, chopped and chilled
• 1/3 cup chilled water
• 90 g extra butter
• 1 lemon rind, shredded
• 1 tablespoon anchovy fillet

Recipe

• 1 preheat oven to 180 degrees celsius.
• 2 cut each tomato into 4 wedges. cut onions into wedges.
• 3 place tomatoes and onions baking tray lined with baking paper in a single layer.
• 4 splash with oil and vinegar and season.
• 5 cook for 25 minutes.
• 6 sift flour into large bowl. rub in butter using fingertips until mixture looks like breadcrumbs.
• 7 make a well in the centre, pour water into the flour and using hands stir water into flour to form a firm dough.
• 8 place dough lightly floured surface and knead.
• 9 wrap in plastic wrap and put in fridge for 10 minutes.
• 10 place extra butter in a small bowl add lemon rind and anchovy fillet and beat to combine.
• 11 line oven tray with baking paper.
• 12 roll pastry out into large circle. place on prepared tray.
• 13 fill centre with cooled vegetable mixture. bring edges of pastry up to form sides and almost cover mixture. bake 30 minutes.
• 14 serve with lemon/anchovy butter on top - melting through.