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1
Heat the oil and butter in a large pan on a medium heat.
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2
Bung in the onion and peppers.
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3
Season with freshly ground pepper, and gently stew for 15 minutes.
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4
Stir from time to time to prevent it from burning or sticking to the pan.
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5
Then stir the tomatoes into the peppers and season with salt and pepper.
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6
Let the mixture simmer for about 40 minutes until you have a.
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7
thickish sauce.
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8
Remove from the heat and allow to cool.
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9
Meanwhile, preheat the oven to 425F Butter and then line an 8in flan tin.
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10
with the pastry, keeping back enough to make the lattice top.
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11
Prick the pastry base all over with a fork and cover with foil.
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12
Pop it in the oven and bake for 20 minutes.
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13
When it has finished baking, remove it from the oven to cool.
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14
Once the pepper mixture has cooled, stir in the basil.
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15
Spoon half the peppers into the pastry case and spread them evenly over the base.
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16
Cover with half the mozzarella slices, then repeat the process, finishing with mozzarella slices on top.
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17
Roll out the remaining pastry and cut it into six long strips, about the width of your finger.
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18
Place three across the pie one way, followed by the other three in the other direction to make a lattice.
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19
Press the ends down and pop the pie in the oven for 20 minutes.
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20
Check the pie after 10 minutes; if it looks like it might burn at the edges, cover it with foil.
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21
This pie is great just on its own.
