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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This has been a family favourite for several years. I found the recipe in my SIL's Harrowsmith cookbook. The substitutions in brackets are ones that I have found worked (I've never peeled and seeded a tomato in my life!). If you are like me and can't eat onions just leave them out. I have never made this with the onions and it is still a hit. Ingredients:
1 9 inch pie shell |
3 tablespoons sweet butter (or salted butter) |
2 medium onions, finely chopped |
2 lbs tomatoes, peeled,seeded and chopped or 4 cups seeded canned tomatoes or 5 cups unseeded canned tomatoes, chopped |
1 cup whipping cream |
3 large eggs |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
2 teaspoons dried basil (or 2 tbsp fresh basil) |
1 1/2 finely sliced green onions (or green peppers) |
Directions:
1. Melt butter in frying pan.
2. Add onions and cook until transparent.
3. Strain tomatoes (if using canned leave some liquid, don't strain them dry) and add to onions.
4. Cook over low heat until tomatoes are reduced to a pulp.
5. Remove from heat and cool.
6. Beat together cream and eggs.
7. Add cooled tomato mixture and season with salt, pepper, basil and green onions.
8. Line tart pan (or pie plate) with pastry and bake at 350 for 5 minutes.
9. Add filling and bake for 30-35 minutes or until filling is set and knife inserted in centre comes out clean.
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