Ground Beef and Cheese Pie
Peel the onion and garlic, chop finely and fry in a pan in hot butter. Rinse the parsley and 1 bunch of basil, finely chop, and add to the onion-garlic mixture and cook briefly.
Soak the rolls in warm water. Drain the rolls well and mix with ground beef, onion mixture, eggs and capers, and season with salt and pepper.
Grease a tart tin of 24 cm (approximately 10 inches) diameter with some oil. Spread the ground beef mixture into the greased tart tin and smoothen the surface. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 20 minutes.
Blanch the tomatoes in hot water, rinse with cold water, peel, cut in half and remove the core. Rinse the remaining bunch of basil and pluck the leaves. Spread the tomato halves and half of the basil leaves over the ground beef pie, sprinkle with cheese slices, and season with salt and pepper. Bake the pie for another 15 minutes at the same temperature.
Garnish the pie with remaining basil leaves before serving.