Ingredients
3/4 cup all-purpose flour1/2 cup cornmeal1/2 teaspoon salt1/8 teaspoon pepper1/3 cup shortening4 to 5 tablespoons cold waterFILLING:2 cups chopped plum tomatoes1 teaspoon salt1/2 teaspoon dried basil1/8 teaspoon pepper1/2 cup chopped green onions1/2 cup shredded cheddar cheese1/2 cup shredded Swiss cheese2 tablespoons all-purpose flour2 eggs1 cup evaporated milk
Preparation
In a small bowl, combine the first four ingredients. Cut in shortening until crumbly. Add water, tossing with a fork until dough forms a ball. Refrigerate for 30 minutes.
On a lightly floured surface, roll out dough to fit a 9-in. pie plate; transfer pastry to plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake at 375° for 10 minutes. Cool completely.
Place tomatoes in the crust; sprinkle with salt, basil, pepper, onions and cheeses. In a small bowl, whisk the flour, eggs and milk until smooth. Pour over filling.
Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Refrigerate leftovers.
