Cheddar & Tarragon Tomato Pie
|Shortcrust pastry||6 Ounce (Enough For A 9 Inch Pie Crust)|
|Olive oil||2 Tablespoon|
|Onions||2 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Zucchini||1 Small, chopped|
|Tomatoes/16 ounce can of chopped tomatoes||6 Large, peeled|
|Chopped fresh parsley||4 Tablespoon|
|Dried sage||1 Teaspoon|
|Chopped tarragon||1 Teaspoon|
|Ground black pepper||To Taste|
|Freshly ground black pepper||To Taste|
|Eggs||2 , beaten|
|Cheddar cheese||1 Cup (16 tbs), grated|
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.