Ingredients

2oz butter, cut up
4 oz ground almonds
2oz soft white bread crumbs
1½ oz flaked almonds
1½ oz pine nuts
1½ oz hazelnuts
½ tsp herbs de Provence
2 garlic cloves, crushed
freshly grated parmesan if poss.
 

Filling

2oz butter
2 onions sliced

6 tomatoes peeled and de-seeded and sliced
8oz flat mushrooms sliced
2 tablespoons granary flour
¼ pt milk
¼ pt single cream
½ tablespoon fresh coriander
1 tbsp chopped fresh parsley
salt
pepper

Method

1. Rub together as for pastry- butter, ground almonds, breadcrumbs, then add other nuts, garlic and herbs and mix thoroughly.
2. Grease dish, 7 inch oven proof, and line with croustade, pressing it into place about ½ in deep.
   Bake until golden brown - 15/20 mins.
3. Meanwhile saute onions and toms in butter until tender then add mushrooms and cook for futher 3 mins.
   Then add flour and cook on for 4 mins stirring gently.
4. Reduce heat and add milk and cream gradually. Once it has thickened add herbs and season to taste.
   
5. Turn heat up in oven to 250C, 475F, Gas 9.
   
6. Spoon in filling to the croustade and pop into oven for five mins and sprinkle with parmesan cheese just before serving.
   
   A tossed green salad or a couple of potatoes are a perfect accompaniment to this dish.