75 ml cold water
200g plain flour
2 tbsp whole grain mustard
4 or 5 ripe tomatoes
100g cheese (gruyère, comté or emmental), grated
black olives (optional)
To make the pastry:
Melt butter. Add cold water and flour (don’t mix/stir too much). Spread dough in a lightly buttered pie dish with fingers and leave in the fridge for 20 minutes.
Flatten the base with fingers. Prick the bottom with a fork. Heat the oven to 200°C and bake blind for 10 minutes.
Allow to cool and spread the base with mustard. Cover the mustard with a layer of cheese. Arrange tomatoes on top in a spiral, drizzle with olive oil and sprinkle with fresh thyme. Season with salt and pepper.
Bake for 15-20 minutes.
Top with black olives (optional) and serve.
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