Tomato Pie

Another old fashioned recipe this time from my Grandmother.
1 packet short crust pastry
8 medieum sized tomatoes
2 Tblsp chopped chives
2 Tblsp cornflour
1 ozs 25 gms sugar
1 Tblsp soya youghurt
salt and pepper
Pre-heat the oven to 200C, 400F, Gas Mark 6.
Take two thirds of the pastry and roll out to the size of your pie dish. Grease the pie dish lightly and line with the pastry.
Slice the tomatoes. Mix the chives, cornflour, sugar and seasoning together. Put a layer of sliced tomatoes in the pie dish and sprinkle with the chives mixture. Continue to layer the tomatoes and sprinkle between with the chives.
Roll out the remaining pastry and cover the pie dish. Seal the two edges of the pastry with a little yoghurt. Tim the edges and flute with your thumb. Decorate with leaves made from the pastry trimmings.
Brush the pie with a little yoghurt and bake in the oven for 40-45 minutes until a golden brown.
Makes 4 good helpings.
Serve hot or cold with vegetables or a salad.
Variation:- Use basil leaves instead of the chives.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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