Tomato and Garlic Pie

by Frank

Ingredients

• 1 Kg mixed Tomatoes, different colours. sliced ¼ inch thick.
• 3 Tbsp Olive Oil
• ¾ Tsp Sea Salt
• ¼ Tsp Ground Black Pepper
• 6 Peeled Garlic Cloves, chopped fine
• 120g Butter
• 250g Whole Grain Crackers
• 2 Large Eggs
• 300g Taleggio or Mozzerella Cheese
• 75g Parmesan grated
• 4 Tbsp Mayonnaise
• 1 Tbsp chopped Thyme, plus a little more
• A small shallot, chopped

Method

1. You will need a nine inch diameter (22cm) springform tin.
2. Preheat the oven to 220C. Arrange tomatoes on a rimmed baking tray, overlap if needed.
3. Drizzle with oil and sprinkle with salt and pepper.
4. Roast until tomatoes begin to look dry on top. 25-30 mins. Let cool.
5. Cook the garlic and butter in a small saucepan over medium heat for 5-7 minutes until butter browns.
6. Reduce oven to 190C.
7. Pulse crackers and a little salt in a food processor.
8. Add the eggs and 6 Tbsp of the garlic butter to the processor and pulse until it looks like wet sand!
9. Transfer this mixture to the springform pan and press down using the bottom of a glass or similar.
10. Make sure you put about one and a half inches of the mixture up the side of the springform pan.
11. Mix the cheeses, mayonnaise and chopped thyme with a little salt and pepper.
12. Spread half the cheese mixture over the surface of the crust. Don't press too hard or you will break the crust!
13. Layer half of the tomatoes over cheese mix. Repeat cheese layer and then tomatoes again.
14. Brush remaining garlic butter over the top of the tomatoes and sprinkle with the shallot and spare thyme.
15. Set the pan on the baking sheet and bake until filling is bubbling and crust is browned. About 1 hour.
16. Transfer to a rack and let cool for about one hour before serving.