Pastry:Put the flour into a large mixing bowl and add 5ml salt as well as the sugar. Rub in the butter until the mixture resembles coarse breadcrumbs.Add the egg yolk and a little ice- cold water and stir in with a blunt knife. Add just enough water to make a firm dough. Roll the dough into a ball and press it flat. Cover with plastic wrap and chill it for approximately 30 minutes.Remove the dough from the refrigerator and allow it to soften slightly. Roll it out onto a lightly floured surface to make a circle. Line a 22cm greased pie dish with the pastry circle and trim the edges neatly. Place in the refrigerator to chill for about 20 minutes.Filling:Remove the cores from the tomatoes and slice the tomatoes. Discard the ends. Lay the tomato slices out on a piece of paper towel and place another piece of paper towel on top to absorb some of the moisture. Remove the pieces of paper towel and put the slices into a bowl together with the lemon zest, lemon juice, apple cider vinegar and sultanas.Mix the flour, spices, biscuit crumbs, sugar and 1ml salt together. Sprinkle half of the mixture into the prepared pastry. Top with the tomato slices. Sprinkle with the remaining crumb mixture and dot with butter.Bake the pie in a preheated oven for 15 minutes. Reduce the heat to 165°C and continue to cook until the pastry is golden. Cool completely before cutting into slices and serving.Image and text by Ideas magazine.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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