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Tomato Pie

From: Linda McCartney’s Home Cooking, p. 128

A pie filled with cooked tomato and courgette, topped with a crust of beaten egg and cheese.

This pie is another one of the surprises in this book that is not easy to spot. Only when making it did I realize that there is no pie crust on top but instead a layer of beaten egg and cheese. This is not only really tasty but also very quick to make and saves you the trouble of rolling out some pastry to put on top. My parents (it was my Dad’s birthday!) and brother who came around for dinner loved the pie and named it “Ratatouille Pie”…. I think you could in fact add other ratatouille ingredients such as peppers, aubergine or even mushrooms to this recipe, depending on what you have in your fridge. Delicious!

Serve warm with a green salad- and be sure to make enough as this is so tasty 🙂

For a gluten-free pie, see my shortcrust pastry recipe.

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