The Cottage Kitchen: Cheese, Tomato & Ham Pie

I can't remember where I originally found this recipe. I've had it in my recipe binder for probably going on 15 years or more now, written on a scrap piece of paper from a 'penguin' notepad. There aren't even any quantities or measurements for the ingredients because I know that over the years the amounts have really depended on: A) the size of the pie crust that I bought (I've never had much success until now at making my own pie crust :o), and B) the amount of the other ingredients that I just happened to have in the fridge. So I'm going to give you the recipe as I made it today, but I'm sure that the next time I make it, it will probably turn out to be slightly different :o)

Cheese, Tomato & Ham Pie
makes 1 x 9 inch pie

1 'Easy Peasy' Pie Crust (or any pie crust that you prefer)
1 tsp Dijon mustard
1/2 cup grated cheese (I used a Tex Mex blend today)
6-8 ripe medium tomatoes
1x125g block Camembert cheese
4 slices deli ham (your preference)
1 Tbs olive oil
1 tsp chives, chopped

preheat the oven to 375 degrees F, and place a baking tray inside to heat up (this will help the bottom of the pie to cook evenly)
using either the 'Easy Peasy Pie Crust' or your own line a 9 inch pie plate with it.
slice the tomatoes, Camembert and ham into pieces around the same size: set aside.
using the back of a teaspoon spread the Dijon mustard evenly over the pie crust.
sprinkle the grated cheese evenly across the bottom of the pie.
using a circle pattern, alternate the tomatoes, Camembert and ham until the whole pie has been covered: fill in any gaps with the leftovers.
brush the whole pie with the olive oil and sprinkle with the chopped chives.
place the pie plate directly onto the hot baking tray and bake for 30-35 minutes.
let the pie cool, and firm up slightly, for 10 minutes before slicing and enjoying.