Cherry Tomato Pie

Filling:

 

4 cups cherry tomatoes

2 cloves garlic

1 cup chopped onion

1 tablespoon butter

cup chopped basil

cup flour

1 teaspoon honey

1 teaspoon salt

dash pepper

Saute onions until wilted and add garlic. Mix tomatoes, basil, flour, salt, honey and pepper and cook until slightly thickened. Place tomato mixture in pie plate and top with crust. Sprinkle with reserved cheese. Bake at 375 for 50 minutes.

Crust:

 

1 cup flour

teaspoon salt

teaspoon sugar

cup gruyere or swiss cheese reserve 2 tablespoons for top

cup butter cut up

2 -3 tablespoons ice water

 

In food processor pulse flour, cheese, salt and sugar. Add butter and pulse until crumbly. Add water one tablespoon at a time until it comes together. Chill 1 hour. Roll out to cover a 9 to 10 pie plate.