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Cheddar & Tarragon Tomato Pie

Chef.at.Home's picture
Ingredients
  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
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.

Recipe Summary

Method: 
Baked
Ingredient: 
Tomato

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