Tomato and Cheese Potato Pie

Ingredients

• 1 pie crust (homemade or store bought)
• 3 medium potatoes, boiled until just tender, then sliced (not too thin but not too thick) let cool
• 12-15 cherry or grape tomatoes halved
• 1/3 cup pitted black olives halved
• 4-5 leaves fresh basil chopped
• 2-3 tablespoons olive oil
• 1/4 teaspoon salt (or to taste)
• 2-3 dashes black pepper
• 5 1/2 ounces shredded cheese (swiss, firm mozzarella, gruyere or fontina)
• 1/2 cup freshly grated parmigiano

Instructions

1. 1

   Preheat oven to 350F / 180C, grease and flour or spray an 8 or 9 inch / 20-23 cm pie plate.

2. 2

   Fit the crust in the prepared pie dish leaving a ½ inch border around the edge.

3. 3

   In a large bowl toss the cooled down potato slices with the tomatoes, olives, olive oil, salt, pepper and basil.

4. 4

   Place half of the filling on the pie crust top with ½ the cheese, place the remaining filling on top, top with the remaining cheese and sprinkle with the parmigiano, fold the border over the filling (rustically).

5. 5

   Bake for 25-30 minutes or until golden and cooked through. Let cool in pan 5-10 minutes then serve. Enjoy!