So, I just finished the second chapter of the second book of the crime series I’m working on. Since I think it’s important to celebrate the small victories, I made one of my favourite dishes: my grandmother’s Dijon mustard and tomato pie. Here’s the recipe:
First, pre-bake a pie crust for 10 minutes at 200 C° (392 F). Let it cool and then spread a good layer of mustard on the bottom. A lot of the taste is lost in the baking, so use strong mustard. Preferably French Dijon style or similar.
Next, add a layer of sliced tomatoes and grated cheese on top:
Bake again for about 15 minutes. Take out of the oven, let cool for 5 minutes and enjoy a delicious mustard and tomato pie: