This pie tastes so much like Summer. It’s easy to do and makes either a great Saturday lunch or part of a brunch. I like to use all different variety and colour of tomatoes for this recipe.
Ingredients:
- One pie crust
- 25 ml Dijon mustard
- 175 ml of cheese like Emmental or Gruyère, grated
- Fresh basil or oregano leaves
- Sliced tomatoes, seeds removed
- Olive oil
Method:
- On the lowest grill in the oven, pre-cook the pie crust for about 5-10 minutes at 350 degrees
- Baste the bottom of the crust with the mustard
- Spread evenly the grated cheese on the crust
- Place the fresh herbs over the cheese
- Place sliced tomatoes on top of the fresh herbs
- Baste with olive oil
- Bake for one hour at 350 degrees
