[RECIPE IN SHOW NOTES] 

You know how there are some clothing brands that you just KNOW will fit you? Well, I’m a huge fan of food writer Belinda Jefferey and just KNOW that her recipes fit me! This is one of her most beloved creations – it's a crusty, trusty, cheesy TOMATO PIE.  

You can find the full recipe in our new cookbook, THE FOOD FIX, which is out in all good bookstores now! 

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INGREDIENTS  
800g tinned tomatoes (I look for one of those massive tins) 
1 ½ cups (225g) of SR flour 
1 tsp mustard powder 
1 tsp salt 
½ tsp ground white pepper 
1 cup (100g) finely grated Grana Padano cheese or Parmesan 
½ cup (50g) coarsely grated sharp/crumbly cheddar cheese (I use Mersey Valley) 
125g cold butter, cubed 
2 eggs 
½ cup (80ml) milk 
a squirt of sriracha  
6-8 ripe tomatoes, sliced into rounds 

METHOD 
Preheat the oven to 180C and line the base of a 26cm springform cake tin with baking paper. 
Drain the tin of tomatoes into a sieve, sitting over a bowl, and give them a stir every now and then to try to release as much of the liquid as possible (save this for stock). 
Measure the flour, salt, pepper, mustard powder into your food processor and whizz to combine. Add the cheeses then give a short blast to combine again. Finally, add the butter and whizz one more time until the mixture resembles breadcrumbs.  
Decant the mixture into a bowl. 
In a medium jug, whisk together the milk, eggs and sriracha, then pour the wet mixture into your flour-cheese bowl. Mix until it forms a shaggy dough. 
Arrange the tomato slices in a pattern on the base of the cake tin. Spoon the drained tomato pulp over the top and spread it out evenly. 
Scrape spoonfuls of the cheesy dough on top and use your clean fingers to spread it out evenly. (It doesn’t have to be perfect.) 
Bake for 35 minutes. Check if it’s cooked then remove it from the oven and allow it to rest for 5 minutes. Serve with fresh basil and a salad. 

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