Robust Tomato And Olive Pie

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 cups plain flour
• 90 g butter
• 1 egg
• 2 tablespoons olive oil
• 1 tablespoon french mustard
• 15 g butter
• 6 medium tomatoes (peeled and chopped)
• 3 large onions (very thinly sliced)
• 1 teaspoon sugar
• 2 tablespoons fresh basil (hand thorn)
• 1 cup stoned black olives (sliced)
• 1 cup gruyere cheese (grated)

Recipe

• 1 preheat oven to 210 degrees celsius. butter and flour a 20 cm deep flan tin.
• 2 make the pastry by processing flour and butter in a processor using a pulse action. when it resembles breadcrumbs add the egg and process until it comes together ( about 30 seconds) . briefly knead on a floured surface, wrap in plastic wrap and refrigerate 30 minutes.
• 3 to make the filling: mix olive oil and mustard in a small container and set aside.
• 4 heat butter in a large pan, cook the tomatoes and onions together on a medium heat until soft. increase heat to evaporate excess liquid. do be careful as the tomatoes and onions have to remain pale. you can infact drain the liquid instead.
• 5 while this is cooling, line the pie dish with the pastry. cover the pasrty with a sheet of baking paper, fill with baking beans and bake blind for about 15 minutes. remove the beans.
• 6 spread the mustard mixture on the bottom of the pie shell. fill with the tomato and onion mixture.
• 7 mix the sugar olives and basil and sprinkle over the tomato. top with the grated cheese.
• 8 bake for about 20 minutes until the pastry is crisp.