Tuscany Tomato Pie
Ready In: 55 mins
Serves: 6
Yields: 1 pie
Ingredients
- 1 pie shell, pre-baked
- 100 g mozzarella cheese
- 3 -4 tomatoes
- 4 sun-dried tomatoes packed in oil
- 1 tablespoon mustard
- 1 tablespoon semolina or 1 tablespoon all-purpose flour
- 3 tablespoons pine nuts
- 3 eggs
- 250 ml half-and-half cream
- 1 clove garlic
- 50 -100 ml chopped fresh basil
- salt (to taste, I use 1 teaspoon)
- black pepper (to taste)
Directions
- Preheat oven to 200 C.
- Slice mozzarella and tomatoes.
- Chop sun-dried tomatoes.
- Spread mustard on the bottom of the pie shell and sprinkle the flour on top.
- Layer the fresh tomatoes on the shell and sprinkle the sun-dried tomatoes and pine nuts on top of the tomato slices.
- Arrange mozzarella slices on top of everything.
- Peel and finely chop the garlic clove.
- Whisk together eggs and half-and-half.
- Add the chopped garlic, chopped basil and seasonings to the egg mixture and whisk to combine.
- Pour the egg mixture into the pie shell.
- Bake in the preheated oven until golden brown, about 40 minutes.
- For a more Greek touch, try using feta cheese instead of mozzarella and add a few sliced olives to the pie (and remember you'll need less salt in a feta pie:-).
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