200 g (8 oz) shortcrust pastry
2 oz (50 g) grated cheese
1 small onion, sliced finely
salt and pepper
1 lb (450 g) fresh tomatoes
4 oz (100 g) fresh breadcrumbs
2 tbsp (25 g) 1 oz butter
2 oz (50 g) grated cheese
1 small onion, sliced finely
salt and pepper
1 lb (450 g) fresh tomatoes
4 oz (100 g) fresh breadcrumbs
2 tbsp (25 g) 1 oz butter
method
1. Line a deep pie dish with the pastry. Skin the tomatoes by dropping them in boiling water.
2. Mix half the breadcrumbs and the cheese with the tomatoes and onion.
3. Put into the pie.
4. Season and add the rest of the cheese and breadcrumbs on top.
5. Dot with butter and bake at 200°C, 400°F, mark 6 for 15 minutes, then reduce the heat to 170°C, 325°F, mark 3 for a further 20 - 25 minutes.
2. Mix half the breadcrumbs and the cheese with the tomatoes and onion.
3. Put into the pie.
4. Season and add the rest of the cheese and breadcrumbs on top.
5. Dot with butter and bake at 200°C, 400°F, mark 6 for 15 minutes, then reduce the heat to 170°C, 325°F, mark 3 for a further 20 - 25 minutes.
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