Green Tomato & Chorizo Pie

I garden. At the end of the season I had lots of green tomatoes whose blossom end had not blushed, thus they would never ripen. I devised several recipes this year and will try to develop more this season.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 6  large green tomatoes, sliced 1/4 inch
• 1  lb chorizo sausage
• 1⁄2 lb mushroom, sliced
• 1  medium onion, chopped
• 2  tablespoons flour
• 3⁄4 cup monterey jack cheese, coarsely grated
• 3  tablespoons olive oil
•  salt and pepper
• 1  9 inch  pie shell

Directions

1. Pre-heat oven to 400F degrees.
2. Put tomato slices in a heavy pot, cover, and cook over medium-low heat until soft, 20-30 minutes.
3. While tomatoes are cooking, remove chorizo from casings, crumble, and fry in a large fry pan in 1 tablespoon of olive oil until browned.
4. In another fry or sauté pan, cook mushrooms and onions in 2 remaining tablespoons of olive oil over moderate heat until the liquid has cooked out of the mushrooms.
5. When the tomatoes are soft, stir in 2 tablespoons of flour, then stir in the mushroom/onion mixture.
6. Stir in more flour if too wet.
7. Prebake the pie shell for 6 minutes.
8. Remove the shell from the oven and spoon 1/2 of the sausage onto the crust.
9. Spoon 1/2 of the tomato mixture over the sausage; repeat with remaining sausage and tomatoes.
10. Top with cheese and bake 20-30 minutes, until crust is browned to your taste.