Impress with this summer pie that's fresh, decadent, and nutritious! Vegan & gluten-free.
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Entree
Serves: 4 servings
Ingredients
Crust:
1¾ cups chickpea flour
1 cup almond flour
½ cup tapioca starch
1 t. sea salt
Black pepper
½ cup chilled coconut oil (or you can leave it out if avoiding oil)
⅔ cup cold water
Pie Filling:
⅔ cup raw cashews or macadamia nuts, soaked in warm water at least one hour
⅓ cup pine nuts, soaked in warm water at least one hour
1 cup chopped onion
1 t. minced garlic
½ t. sea salt
Juice of 1 lemon
10-15 fresh basil leaves, roughly chopped
2-3 large tomatoes, peeled and sliced about ¼ inch thick
Garnish: fresh basil, salt, pepper, balsamic reduction (store-bought is fine)
Instructions
Preheat your oven to 375 degrees F. Spray a standard pie plate with coconut or olive oil and set aside.
Make your crust by stirring together the dry crust ingredients until no clumps remain. With your hands, work in the chilled coconut oil and water until no dry flour remains and pea-sized clumps of coconut oil are dispersed throughout the dough. Press the dough evenly in the pie plate and use your fingers to scallop the edges. Prick the bottom of the crust to prevent bubbling and bake for 23-26 minutes, or until the crust appears dry and the edges are slightly golden.
While the crust bakes, prepare your filling. In a small pan over medium-low heat, cook your onions in a splash of water until translucent. Add the garlic and cook 1-2 minutes. Sprinkle with salt and pepper, stir, and set aside.
Drain your soaked nuts and transfer them to a food processor. Add the ½ t. salt, lemon juice, a few grinds of black pepper, and pulse until you reach a ricotta-like texture. Add the cooked onions and garlic and pulse a few more times. Finally, add in the fresh basil and pulse 2-3 times to combine.
Remove crust from oven, leaving oven on. Spoon slightly less than half of the filling into the crust and spread evenly in the bottom of the pie plate. Next, add a layer of tomato slices, pressing them gently into the filling. Spoon the rest of the filling on top of the tomato slices, then add the final layer of tomato slices (I saved the pretty slices for the top), pressing them down slightly as well. Eat pie as is, or return pie to the oven for 15 minutes.
Top the pie with sea salt, fresh black pepper, a sprig of basil, and a drizzle of balsamic reduction.
Use a sharp knife to cut the pie, and serve with a simple green salad for a complete meal. Enjoy!
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2015/07/17/tomato-pie/