1 (9 inch) pie crust, baked
2 green onions, chopped
1/2 pint milk
2 tablespoons butter
1 (8 ounce) can sliced fresh grape tomatoes
3 tablespoons margarine, melted
1 teaspoon prepared Dijon mustard
1 teaspoon prepared mustard mustard mustard
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons white sugar
Crust the pie crust: Dissolve milk and butter in a small saucepan; stir in tomatoes and grape tomatoes.
Pour mixture over pie crust; refrigerate at least 6 hours.
Roast at 375 degrees F (190 degrees C) or until golden brown. Cool before cutting into thirds.
Prepare Dijon-style mustard and Dijon-style mustard mustard by combining mustard paste, mustard, salt and sugar. Spread over pie crust while it sits.
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