175 g plain flour
salt and fresh ground black pepper
75 g butter
350 g tomatoes; sliced
1 small onion; chopped
1 teaspoon fresh basil leaves; chopped
1 teaspoon fresh parsley; chopped
1 teaspoon dried thyme
1 egg
200 ml milk
tomato slices; for garnish
Yield: 4 servings
Sift the flour and a pinch of salt in a bowl. Rub in the butter until mixture resembles fine breadcrumbs. Add 2-3 tablespoons water and mix to a dough. Roll out an use to line a 20 cm flan dish. Bake ‘blind’ at 200 C / 400 F / Gas 6 for 15 minutes.
Simmer the tomatoes, onion and herbs in 2 tablespoons water until soft. Season lightly.
Beat the egg and milk together and stir into the tomatoes. Pour into the pastry case and bake at 180 C / 350 F / Gas 4 for 35-40 minutes. Serve hot or cold, garnished with tomato.