Anguillan Tomato Pie

• For the crust:
• 1-3/4 c all purpose flour
• 1 tsp powdered milk
• k1/4 tsp salt
• 13 Tbs cold unsalted butter, cut in bits
• 1 egg, beaten
• For the filling
• 1/4 cup dijon mustard
• 1/4 lb gruyere cheese, grated
• 3 large firm ripe tomatoes (about 1-1/2 lbs) sliced crosswise 1/3 inch thick
• 2 Tbs minced parsley
• 1Tbs minces fresh oregano or thyme
• 1 tsp minced garlic
• 1/4 c extra virgin olive oil

1. Make the shell: In a large bowl stir together flour, milk and salt. Add butter and blend to coarse meal stage. Add the egg and stir to form a dough ball. Press evenly into an 11" tart pan. Chill 30 minutes.
2. Make the filling: Spread the mustard on the bottom of the pie shell and sprinkle the cheese. Arrange the tomatoes in one layer, overlapping slightly. Bake at 400 degrees for 40 minutes. Sprinkle herbs and oil over pie.

crust, flour, milk, salt, butter, egg, filling, dijon mustard, gruyere cheese, firm ripe tomatoes, parsley, oregano, garlic, extra virgin olive oil

Taken from www.epicurious.com/recipes/member/views/anguillan-tomato-pie-52111441 (may not work)