Robust Tomato And Olive Pie - cooking recipe

Ingredients

Pastry
2 cups plain flour
90 g butter
1 egg
filling
2 tablespoons olive oil
1 tablespoon French mustard
15 g butter
6 medium tomatoes (peeled and chopped)
3 large onions (very thinly sliced)
1 teaspoon sugar
2 tablespoons fresh basil (hand thorn)
1 cup stoned black olives (sliced)
1 cup gruyere cheese (grated)

Preparation

Preheat oven to 210 degrees celsius. Butter and flour a 20 cm deep flan tin.
Make the pastry by processing flour and butter in a processor using a pulse action. When it resembles breadcrumbs add the egg and process until it comes together ( about 30 seconds) . Briefly knead on a floured surface, wrap in plastic wrap and refrigerate 30 minutes.
To make the filling: Mix olive oil and mustard in a small container and set aside.
Heat butter in a large pan, cook the tomatoes and onions together on a medium heat until soft. Increase heat to evaporate excess liquid. Do be careful as the tomatoes and onions have to remain pale. You can infact drain the liquid instead.
While this is cooling, line the pie dish with the pastry. Cover the pasrty with a sheet of baking paper, fill with baking beans and bake blind for about 15 minutes. Remove the beans.
Spread the mustard mixture on the bottom of the pie shell. Fill with the tomato and onion mixture.
Mix the sugar olives and basil and sprinkle over the tomato. top with the grated cheese.
Bake for about 20 minutes until the pastry is crisp.