1 Shortcrust pastry
2 half dry crottins (goat cheese)
20cl single cream
1 Coffee spoon of oregano
10 cl Olive oil
1 Coffe spoon butter
1 – Preheat the oven in 180°C (th 6). Butter the pie plate, display the pie crust pastry in your mold, prick the pastry with a fork and cook it 5 to 8mn.
2 – Cut cheeses in 3 in their thickness. Peel and slice thinly the onion. Peel the tomatoes (scald tomatoes it is easier). Deseed and crush the flesh of tomatoes.
3 – Warm the olive oil in a pan, throw onions to be slowly melted then add tomatoes. Leave the tomatoes to simmer for about three minutes thus enabling them to reduce their content of water. Salt and spice up with hot peppers of Espelette (otherwise black pepper) and incorporate the oregano.
4 – In a bowl, beat eggs with the cream, pour the mixture on the bottom of the pastry. Then spread tomatoes and onions and add slices of goat cheeses .
5 – Cook for 30mn (150°C) and serve hot with a salad.