Cheddar & Tarragon Tomato Pie Recipe
Ingredients
| Shortcrust pastry | 6 Ounce | |
| Olive oil | 2 Tablespoon | |
| Onions | 2 , chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Zucchini | 1 Small, chopped | |
| 6 large tomatoes, peeled or 1 16oz can chopped tomatoes | ||
| Parsley | 4 Tablespoon, chopped | |
| Dried sage | 1 Teaspoon | |
| Tarragon | 1 Teaspoon, chopped | |
| Ground black pepper | 1 To taste | |
| Eggs | 2 , beaten | |
| Cheddar Cheese | 1 Cup (16 tbs), grated | |
| Salt | To Taste | |
Directions
Preheat the oven to 425°F.
Line an 8 inch flan dish with the shortcrust pastry and bake blind for 3-4 minutes.
Reduce the heat to 400°F.
Heat the oil in a saucepan and saute the onions, garlic and zucchini until lightly browned.
Add the tomatoes, herbs and seasoning and simmer this mixture for a further 5 minutes.
Pour the saute into the pie crust.
Pour the beaten eggs over the saute mixture, top with the grated cheese and bake for 15 minutes.
Line an 8 inch flan dish with the shortcrust pastry and bake blind for 3-4 minutes.
Reduce the heat to 400°F.
Heat the oil in a saucepan and saute the onions, garlic and zucchini until lightly browned.
Add the tomatoes, herbs and seasoning and simmer this mixture for a further 5 minutes.
Pour the saute into the pie crust.
Pour the beaten eggs over the saute mixture, top with the grated cheese and bake for 15 minutes.
Chef
