- 1 premade pie shell, uncooked
- 1 cup grated Gruyere cheese
- 4 onions
- ¼ cup oil
- 1 Tablespoon sugar
- 2 each yellow and red tomatoes, sliced ¼-inch thick
- ¼ cup sliced black olives
- Chopped herbs such as basil, oregano, thyme, parsley
- Drizzle of balsamic vinegar
- Drizzle of olive oil
- Salt & pepper
- In a skillet saute the onions in the olive oil and sugar until they are soft and lightly browned.
- Preheat oven to 400°F.
- Cover the bottom of the prepared pie crust with the Gruyere cheese. Place the cooked onion over cheese.
- Slightly overlap the tomato slices over the top of the cheese. Sprinkle the black olives on top of the tomatoes. Sprinkle the herbs over the top.
- Drizzle a small amount of vinegar and oil over the top. Season with salt and pepper.
- Bake until crust is lightly brown, about 30 to 45 minutes.
DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing.
Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.
INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.
Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.
RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.
- Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
- Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
- Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
- Check both sides of each leaf under direct light.
- If one or two insects are found, rewash the herbs.
- If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
Please note: To prepare herbs for use in soups, such as cilantro, dill or parsley, wash them thoroughly and place them in a cooking bag.