Tuscany Tomato Pie

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 pie shell, pre-baked
• 100 g mozzarella cheese
• 3 -4 tomatoes
• 4 sun-dried tomatoes packed in oil
• 1 tablespoon mustard
• 1 tablespoon semolina or 1 tablespoon all-purpose flour
• 3 tablespoons pine nuts
• 3 eggs
• 250 ml half-and-half cream
• 1 clove garlic
• 50 -100 ml chopped fresh basil
• salt (to taste, i use 1 teaspoon)
• black pepper (to taste)

Recipe

• 1 preheat oven to 200 c.
• 2 slice mozzarella and tomatoes.
• 3 chop sun-dried tomatoes.
• 4 spread mustard on the bottom of the pie shell and sprinkle the flour on top.
• 5 layer the fresh tomatoes on the shell and sprinkle the sun-dried tomatoes and pine nuts on top of the tomato slices.
• 6 arrange mozzarella slices on top of everything.
• 7 peel and finely chop the garlic clove.
• 8 whisk together eggs and half-and-half.
• 9 add the chopped garlic, chopped basil and seasonings to the egg mixture and whisk to combine.
• 10 pour the egg mixture into the pie shell.
• 11 bake in the preheated oven until golden brown, about 40 minutes.
• 12 for a more greek touch, try using feta cheese instead of mozzarella and add a few sliced olives to the pie (and remember you'll need less salt in a feta pie:-).