Preparation time:10 min
Cooking time: 20 min
Servings: 5
List of ingredients
- 15 mL (1 tablespoon) of butter or oil
- 1 onion, thinly sliced
- 2 cloves garlic, chopped
- 1 9-in (23-cm) prepared pie crust
- 20 mL (1 1/2 tablespoons) of Dijon mustard
- 350 g of Lafleur Feuillantines Ham, your choice
- 375 mL (1 1/2 cups) of Gruyère cheese, grated
- 2 or 3 tomatoes, finely sliced
- 5 mL (1 teaspoon) of dried thyme
- 10 mL (2 teaspoons) of dried oregano
- 8 leaves fresh basil or 10 mL (2 teaspoons) of dried basil
- Salt and freshly ground pepper to taste
Preparation
- Preheat oven to 400°F (200 °C).
- Melt butter in a pan and sauté onion with garlic for about 2 minutes or until golden.
- Meanwhile, brush bottom of pie crust with mustard.
- Empty onion and garlic from pan into pie crust. Cover with meat and cheese.
- Arrange basil leaves on top of meat and cheese. Sprinkle with oregano and thyme, salt and pepper.
- Arrange tomato slices, overlapping slightly, on top.
- Bake in the middle of the oven for 20 minutes.
Tips from the chef
- Brush edge of pie crust with a little milk mixed with a beaten egg so it will brown nicely.