Ingredients
2 x 400g cans diced tomatoes
1½ cups self-raising flour
for Gluten-free, see notes below
1 tbsp mustard powder
100g parmesan
freshly grated
50g tasty cheese
grated
125g unsalted butter
chopped
2 eggs
⅓ cup milk
(80mL)
4 roma tomatoes
thinly sliced
⅓ cup basil leaves
shredded
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 Oven
- 1 22cm round cake tin
- 1 Baking paper
- 1 Sieve
- 1 Food processor
- 1 Large bowl
- 1 Jug
- 1 Whisk
- 1 Knife
- 1 Skewer
- 1 Serving plate
Instructions
- Preheat oven to 180°C. Butter a 22cm (up to 26cm will work) round cake tin and line with baking paper.
- Pour canned tomatoes into a sieve over the sink and leave to drain for 10 minutes.
- Use a food processor to mix flour and mustard and cheeses.
- Add butter and process until mixture looks like breadcrumbs. Transfer to a large bowl.
- Whisk eggs and milk in a jug and pour into cheese mixture, stir well to combine.
- Arrange tomatoes in overlapping circles in base of cake tin – not too many in the centre as the final product gets a bit soggy.
- Spread drained tomatoes over the top and sprinkle with basil.
- Carefully drop spoonfuls of batter over the tomatoes; use a knife to help you get the batter off the spoon.
- Don’t try to spread it; any small gaps will fill in as the pie cooks.
- Bake for 30 minutes or until a skewer inserted into the centre comes out clean.
- Leave for 10 minutes before turning onto a serving plate.
Notes
Tip
Serve as part of a brunch, to go with soup or as scrumptious Sunday leftovers.
Variation
To make gluten-free, use gluten-free plain flour and 3 teaspoons gluten-free baking powder
