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Tomato-cheese pie with thyme


20 minutes


35 minutes



Tomato-cheese pie with thyme
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2 to 3 ripe red tomatoes, thinly sliced
1 pie shell of 20 cm (8 in.)
15 ml (1 tbsp.) Dijon mustard
250 ml (1 cup) grated Emmental cheese
125 ml (1/2 cup) grated strong cheddar
1 onion, very thinly sliced
15 ml (1 tbsp.) fresh thyme, chopped
Salt and freshly ground black pepper


  1. Place the tomato slices on a clean cloth spread on a baking sheet.
  2. Refrigerate, and leave to drain for at least six hours.
  3. Preheat the oven to 190°C (375°F).
  4. Brush the bottom of the pie shell with mustard and prick all over with a fork to prevent puffing during baking.
  5. Bake the pie shell for eight minutes.
  6. In order, layer into the pie shell both cheeses, the onions, the thyme and finally the tomatoes.
  7. Season generously with salt and pepper.
  8. Bake for 25 minutes.
  9. Serve accompanied by fine charcuteries.

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