|
|
|
Cherry Tomato Pie
|
 |
|
|
|
Ingredients:
|
1 Tenderflake pie crust
2 tbsp unsalted butter
1 white onion, coarsely chopped
4 tbsp garlic, finely minced
2 lbs cherry tomatoes
¼ cup flour
2 tsp sugar
½ cup fresh basil, coarsely chopped
Salt & pepper
¼ cup grated gruyere or Swiss cheese
|
|
|
Method:
|
Prepare Tenderflake pie crust as per package directions. Set aside and cool.
Preheat oven to 375.
In a large, flat-bottomed fry pan, melt butter. Add onion and garlic. Cook 5 – 8 minutes, until translucent and softened. Remove from heat.
Place cherry tomatoes in a large bowl. Toss with flour, sugar, basil, and salt and pepper.
When onion and garlic mixture is cooled, add to tomato mixture and mix well.
Pour mixture into cooled pie shell.
Bake 40 – 45 minutes. Sprinke grated cheese over the top for the last 15 minutes of baking.
|
|
|
|
 |
|