Hadrien Bennett

Tomato Pie

Oi! Oi! Everyone!

This recipe reminds me of summers during my childhood. I remember eating this while I was at the beach with my family, all around the beach towel in between playing in the water or building sandcastle (even now I like to build sandcastles!). This recipe is pretty healthy, easy and fast to make and use what you have most in your fridge (at least for me!). No need to stay hours in the kitchen! And it’s so delicious!! It makes good leftovers ’cause you can eat it cold as well!!
You will need:
  • 1 shortcrust pastry
  • 5-6 tomatoes
  • Dijon mustard
  • 3 Onions
  • 1 handful grated cheese
Preheat oven to 180°C.
Place shortcrust in pie plate. Make small holes with a fork.
Take 1 tbsp of Dijon mustard and spread it all across the shortcrust.
In a frying pan, brown the diced onions with a little bit of coconut oil or olive oil. Once brown, put it on the plate and spread it all over.


Cut and put the tomatoes on top.

Spread the handful of grated cheese on top.

Let it cook for about 20 minutes.
Serve warm.
I hope you’ll like the recipe! Please share this recipe if you liked it! And share your photos with me!


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