Life is humming along quite nicely here in New Zealand with lovely weather and a carefree atmosphere. Even though I seem to be working more than usual but at home, I am also feeling light as a bird – a bird who has got rid of the heavy load of a soul-destroying job. Read an update here.
The other day I made an old favourite of mine from when I was in my twenties. It’s in a folder of recipes that all look ancient and yellowing with age. But some are just as good despite the passing of time. This is so simple, and great if you have people over for lunch. If you have little warning, you could even use a ready made pastry crust and shop-bought mayonnaise – not that I advocate those shortcuts at all. But sometimes needs must.
Use the pastry recipe I have linked to in the actual recipe but just leave out the sugar. This is the best gluten-free recipe I have created and I use it all the time now.
- Preheat the oven to 180/350°F.
- Prepare the pie crust according to the instructions in the recipe.
- Press it into a flan or tart tin.
- Place a sheet of baking paper in the base and fill with rice or baking beans.
- Bake for 10 minutes, remove the beans and bake another 10 minutes.
- Sprinkle ½ cup of mozzarella cheese on the hot base.
- Cut the tomatoes into wedges and arrange on the top of the cheese.
- Place the basil in a food processor and chop finely.
- Add the oil and whiz again.
- Sprinkle this mixture over the tomatoes.
- In a bowl, mix together the remaining cheese, the mayonnaise, the Parmesan and the pepper.
- Spoon this mixture evenly over the basil.
- Bake in the oven for 20-30 minutes. Watch the top doesn't brown too much.
- Serve hot.