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(Shortcrust pastry)

Ingredients for shortcrust pastry:

  • 150 g (6 oz) plain flour
  • 1 ml spoon (1/4 teasp.) salt
  • 75 g (3 oz) fat (1/2 vegetable shortening and 1/2 margarine)
  • cold water to bind

Ingredients for filling:

  • 25 g (1 oz) margarine
  • 400 g (1 lb) onions, peeled and sliced into rings
  • 2 tomatoes, peeled and sliced
  • 1 egg
  • 150 ml (1/4 pt) milk
  • salt and pepper to taste
  • 175 g (6 oz) cheese, grated
Method:
Make shortcrust pastry (see Mammy-apple Pie). Roll out to line a 20.5 cm (8 in) flan or pie dish. Trim edge. Prick the bottom with a fork and bake at 200°C (400°F), Gas Mark 6, for 20-25 minutes, or until pastry is just set. Remove from oven and allow to cool.Meanwhile, melt margarine in a large frying pan. Add onion rings and cook gently, covered, for 10 minutes. Add tomato slices and cook for a further 5 minutes, until onion is soft but not brown. Drain well and reserve a few onion rings for garnish.Spread onion rings and tomato slices evenly over base of pastry case.Beat together egg and milk in a bowl. Season to taste with salt and pepper. Stir in half the grated cheese and pour mixture over onion and tomato filling. Sprinkle remaining cheese over top. Top with reserved onion rings.

Bake at 190°C (375°F), Gas Mark 5, for 20 minutes until well risen and golden. Serve hot.

Serves 3-4.

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