Upside down tomato pie
- 2 x 400g cans diced tomatoes
- 1å_ cups self-raising flour (for Gluten-free, see notes below)
- 1 teaspoon mustard powder
- 100g parmesan, freshly grated
- 50g tasty cheese, grated
- 125g unsalted butter, chopped
- 2 eggs
- 1/3 cup (80mL) milk
- 4 roma tomatoes, thinly sliced
- 1/3 cup basil leaves, shredded
Preheat oven to 180å¡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 ÛÒ 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.
DonÛªt 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.
- A really impressive looking dish that beautifully combines the dense cheesy base with fresh light tomato and basil flavours.
- Serve as part of a brunch, to go with soup or as scrumptious Sunday leftovers.
- To make gluten-free, use gluten-free plain flour and 3 teaspoons gluten-free baking powder
- This recipe is adapted from a Belinda Jeffery recipe.
- Recipe created by Melissa Hughes for Kidspot.