An economical supper dish, Tomato Pie is ideal for vegetarians. A green salad is all that is needed to accompany this dish.
1 teaspoon butter
12 oz. Shortcrust Pastry I
1 lb. firm tomatoes, thinly sliced
1 medium-sized onion, thinly sliced and pushed out into rings
4 oz. button mushrooms, wiped clean and coarsely chopped
2 teaspoon salt
2- teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dry mustard
4 oz. Cheddar cheese, grated
1 egg, lightly beaten
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C). With the teaspoon of butter, grease a 9-inch pic plate and set aside.
On a lightly floured board, roll out half the dough to a 10-inch circle. Using the rolling pin, lift the dough on to the plate and press it down with your fingertips. Trim off any excess with a table knife. Reserve the trimmings.
Arrange half the tomatoes, onion and mushrooms in the centre of the plate, leaving the rim clear. Sprinkle over half the salt, pepper, oregano, mustard and cheese. Continue making layers in this way until all the ingredients have been used.
Dampen the edges of the dough with water.
Roll out the remaining dough to a 10-inch circle. Using the rolling pin, lift the dough over the filling and press the edges together. Trim off any excess, and reserve it. Crimp the edges together to seal them. Roll out the trimmings, cut them into fancy shapes and use them to decorate the pie. With a pastry brush, brush the dough with the beaten egg. Cut a small cross in the centre of the pie.
Place the plate on a baking sheet and place the baking sheet in the oven. Bake for 20 to 25 minutes or until the pastry is golden brown and crisp.
Remove the baking sheet from the oven and serve the pie at once.