Robust Tomato And Olive Pie

Directions

1. 1
   Preheat oven to 210 degrees celsius. Butter and flour a 20 cm deep flan tin.
2. 2
   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.
3. 3
   To make the filling: Mix olive oil and mustard in a small container and set aside.
4. 4
   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.
5. 5
   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.
6. 6
   Spread the mustard mixture on the bottom of the pie shell. Fill with the tomato and onion mixture.
7. 7
   Mix the sugar olives and basil and sprinkle over the tomato. top with the grated cheese.
8. 8
   Bake for about 20 minutes until the pastry is crisp.