Recipe: Perfect-for-the-Summer Tomato Pie

Ahhh summer … And it’s tomato season! Tomato sandwiches and tomato pie. I love it. I played with this recipe because my hubby is vegan. I like this because its not so gooey. I think traditional can get watery!

Here goes:

Filling:

INGREDIENTS:

  • 2-3 vidalia sweet onions
  • 5 or 6 heirloom tomatoes or other in-season tomatoes
  • 10 cloves of garlic (use less if you’re not a fan of garlic)

DIRECTIONS:

1. I like to start with the onions. What’s better than caramelized onions? They are so sweet and yummy. Slice the onions up and put in a sauce pain with the remaining garlic on low heat with a touch of Olive Oil. Let them caramelize. Stare every so often. It will take about 30 minutes. I use Olive Oil to brown them. You also can use grape seed oil; the onions should end up golden brown.

2. Once you have your onions, slice your tomatoes and lay them on a rack to drain. Sprinkle with a bit of salt.

3. Next up is the crust. Our house is not gluten free, so we make a crust using coconut oil (See Recipe for Crust). Bake crust for 10 minutes at 375. Cool a bit.

4. Make your cheese and set aside (See Recipe for Vegan Cheese)

5. Now you’re ready to assemble this beautiful and delicious piece of food art! Can you believe it’s healthy as well? Start with the caramelized onions and garlic on the bottom layer. Next, layer tomatoes. Then, add the basil vegan cheese. Add a layer of the caramelized onions and garlic again, moving on to another layer of tomatoes and vegan basil cheese. You should get three layers. (I hope you’re taking photos).

6. Pop that beautiful creation in a 375 degree oven until bubbly (the vegan cheese won’t be like the traditional) for about 45 minutes.

Any questions? Shoot Sprout Momma a note on Facebook.

Crust:

INGREDIENTS:

  • 3 Cups all-purpose flour
  • 2 Tablespoons vegan granulated sugar
  • 2 Tablespoons white vinegar
  • Fine Salt
  • 1 Cup unrefined virgin or extra-virgin coconut oil
  • 8-10 Tablespoons ice water

DIRECTIONS:

Put the flour, sugar, vinegar and 1/2 teaspoons salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-size.

Add 8 Tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is very powdery, pulse in an additional 1 to 2 Tablespoons ice water. Divide the dough between 2 large pieces of plastic wrap, pat each into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.

To make rolling easier, let the dough soften up a bit; it should be slightly soft when pressed at room temperature (this make take anywhere from 20 to 40 minutes depending on the temperature of your kitchen).

(SOURCE: Food Network)

Vegan Basil Cheese:

INGREDIENTS:

  • 1 Cup of nutritional yeast
  • 1 Cup cashews soaked overnight then drained
  • Olive Oil — just enough to make a smooth cake batter consistency
  • Juice of 1 Lemon
  • 3 Cloves roasted garlic (place on a cookie sheet and roast with a tad of Olive Oil until golden brown
  • Handful of fresh basil
  • Salt and Freshly Cracked Black Pepper to taste

DIRECTIONS:

Put all of this into a blender and mix until smooth. If it’s too thick, add a touch more Olive Oil or water.