Tomato Pie

Pies are the ultimate home-made take-away. Since most pies can be prepared ahead of time and eaten warm or cold, this convenience food is ideal to pack away for school or and office packed lunch.

With busy winter schedules just around the corner, over the next couple of weeks I shall be giving you some recipes for you to enjoy. And even if your days are still not busy, you can prepare these pies to take with you on the beach or a picnic.

For the pastry
150g flour
2 tablespoons olive oil
1 cup of water
Pinch of salt
Pinch of sugar

For the Filling
1 kg tomatoes
Fresh Basil leaves
Olive oil
1 teaspoon sugar

Start off by making the pastry. Place the flour, sugar, salt and olive oil in a blender and pulse until the oil is properly mixed into the flour. Now, with the machine running add the water, a little at a time, until your flour turns into dough.

Topple the dough on a lightly floured surface and knead into a ball. Allow the pastry to rest for about 30 minutes at room temperature.

In the mean time, wash your tomatoes and slice them into 0.5cm slices.

Roll your pasty out and place it in a round baking dish of about 23cm. Blind bake your pastry in a preheated oven for about 10 minutes at 160C. Place piece of foil, shinny side down, on the pastry and weigh it down with baking beans of some coins. Spread them evenly so that your pastry will not rise.

Once your pastry is cooked, switch the cooker onto the grill setting.
Take the pastry out of the oven and keeping it still in the dish place the tomatoes in it. Sprinkle the tomatoes with the sugar and some freshly ground pepper and grill for 8 minutes or until your tomatoes start to crunch up.

Remove the pie from under the grill and drizzle with a generous helping of olive oil and fresh basil leaves.

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