A thing I’ve had to truly mourn this year: Tomato Pie.
It’s like summer in a pie plate. Like someone sat down one day and wondered, How can I fit all of summer into this pie dish? And that is what was born. Garden tomatoes, basil, and really good cheese baked into a delicate pie crust.
However, sadly… there is no tomato pie for the grain-free. And while I hear that really good pie crusts can be made gluten-free, grain-free is an impossibility.
But I refuse to be doomed to a life without my own pie plate full of summer. Just had to think outside the box a bit.
I’ve long heard praises sung for this recipe for a Corn-Tomato Pie over at Smitten Kitchen. And while I still don’t believe it’s as good as the pure unadulterated tomato-ness of my classic, it’s still a darned good pie. A bit richer, with its lemony-mayo and layers of summer corn. And as luck would have it — very adaptable to a grain-free crust.
This pie was loved by all but two of my three children. Which in our household means a winner. I’ll be making it again, likely long after I’ve re-embraced grains in my life. It will just be added as a distant cousin to the first and favorite savory summer pie in my repertoire.
If you are still among the grain-consumptive, definitely check out the original recipe (I’ve made very minor changes to the filling in the version below), which utilizes a double-classic pie crust. Otherwise, there’s still time in these weeks before September 22nd for the grain-less among us to get our fill of sunshine on a plate.
This pie is best served at room temperature -- the crust sets more firmly when cooled, and the slices hold together better -- so leave time (at least an hour) for the pie to cool before serving.
You can use cherry or pear tomatoes for a portion or all of the slicers -- simply cut them in half, place in a strainer, and gently squeeze out extra juice before adding to the pie.
If you are strictly following the GAPS diet, omit the corn, which is not allowed (I tolerate the occasional serving).
- 2 cups almond flour (buy almond flour here)
- 1/2 tsp kosher sea salt
- 1 tsp dried oregano (or 2 tsp fresh)
- 1 large egg
- 2 Tbsp melted butter or coconut oil
- 1 3/4 pounds slicer tomatoes
- 1/3 cup mayonnaise (homemade is delish)
- 2 Tbsp fresh lemon juice
- 1 1/2 cups cooked corn kernels (from 2-3 ears of corn), coarsely chopped
- 2 Tbsp fresh basil, chopped
- 1 Tbsp fresh chives, chopped
- 1 3/4 cups grated sharp cheddar
- salt & pepper
- Preheat your oven to 375º, and move rack to lower-middle position.
- In a large bowl, combine the first 5 ingredients (almond flour through butter/oil). Stir with a fork until mixed, then use your hands to knead into a ball.
- Flatten the ball into a disk. Roll between 2 sheets of parchment into a large round, and carefully transfer to a pie dish, pressing into the bottom and sides if the dough falls apart (you can skip the rolling and just press the dough into the dish, but pay close attention to the thickness, making sure it is even).
- Core the tomatoes and cut into 1/4" slices. Lay the slices in a single layer between two double-layers of paper towels, and gently press to remove as much juice as possible (you might need to change the paper towels once).
- In a small bowl, whisk together the mayo and lemon juice. Set aside.
- In the bottom of the uncooked pie shell, layer 1/2 of the tomatoes, overlapping. Add 1/2 of the corn, 1 Tbsp basil, half the chives, 1/4 tsp salt and pepper to taste. Sprinkle half the cheese over the top. Repeat the layering process with remaining tomatoes, corn, herbs, salt & pepper.
- Pour the lemon-mayo over the top, and sprinkle with remaining cheese.
- Bake for 30-40 minutes, or until crust edges are golden and filling is bubbly.
- Cool almost completely before serving.