Tomato & Bell Pepper Pie

A golden tomato, bell pepper and mustard pie recipe that smells like Provence.

At Oliviers&Co
Summer Olive Oil
1 tbsp Pink Grapefruit Specialty Vinegar
Salt & Herbs mix for Pasta and Salad
Salt from Camargue
Pepper

At the market
1/2 chervil bunch
1 tarragon bunch
1 chives bunch
1 dill bunch
8oz flour
4oz butter
1 egg
6 tomatoes
2 red bell peppers
1 tbsp mustard
2oz parmesan
2 rosemary sprigs

Pour the flour and salt into a bowl. Incorporate the butter, cut into small pieces. Knead with your fingertips. Add the beaten egg and knead until you obtain a ball of dough. Cover with a plastic wrap and refrigerate for 30 minutes.

Preheat oven to 374°F.

Peel the bell peppers and cut them lengthwise. Wash, dry and cut the tomatoes into medium slices.

Place the tomatoes and peppers in an oven dish, line with parchment paper and drizzle with olive oil and sprinkle with salt.

Bake for 15 minutes and set aside.

Meanwhile, spread the dough on a floured work surface. Place it in an oiled pie pan, lined with parchment paper and put dry beans to prevent the dough from puffing. Bake for 10 minutes and remove beans and parchment paper.

Spread the mustard on the pastry shell and sprinkle with parmesan. Spread the peppers then the tomatoes on top. Scatter the rosemary needles and bake for 30 minutes, or until the pastry is golden brown.

Roughly chop the herbs. Season them with the pink grapefruit vinegar and 2 tbsp of olive oil, salt & herbs mix and pepper.

Serve with the pie, warm or cold.