Savory Cheese and Onion Pie

aka What to do with extra tomatoes?

Ingredients:

1 basic short crust pastry(recipe follows)
5 oz. Swiss, grated
5 oz. Gruyere, grated
2 tbsp. flour
2 large onions, sliced
4 tbsp. sweet cream butter
1 tsp. fresh basil, chopped
2 large firm tomatoes, sliced
2 large eggs, beaten
3/4 c. heavy cream

1. Preheat oven to 350F.

2. Prepare shortcrust pastry as directed below, line a 10-inch pie dish and chill it.

3. Mix grated cheeses and toss with the flour.

4. Melt the butter in a large skillet, add onions and saute them gently, on low, in the butter until they begin to turn golden, approx. 1/2 hour. Spread about 1/3 of the cheese over the crust, then spread the onions over it. In the butter that is left in the pan, heat the tomato slices with the chopped basil for one to two minutes. Arrange tomato slices over the onions, then cover with the remaining cheese.

5. Beat the eggs with the heavy cream and pour it over the cheese. If you like nutmeg, sprinkle a little on top. Bake in preheated oven for approx. 35-40 minutes, or until the top browns nicely. Serve hot. Yields 6 servings.



Basic Shortcrust Pastry

Recipe yields 2 crusts.

2 c. unbleached hard-wheat white flour
1/2 tsp. sea salt
1/2 tsp. sugar
3/4 c. cold sweet cream butter
3 drops lemon juice
1-3 tbsp. iced water

1. Mix flour, salt, and sugar in a bowl. Cut in cold butter, using two knives or pastry cutter, until the mixture resembles coarse corn meal. Sprinkle over it the lemon juice and a very small amount of iced water(no more than 3 tablespoons) and toss lightly until it begins to come together. Divide in half and form it quickly into two balls *, wrap in plastic and chill one hour.

2. Roll it out quickly on a lightly floured board- making two circles, slightly larger than the pie dish.


* If only using one, the second can be frozen, when placed in airtight freezer bags.