This Gluten-Free Tomato Pie is scented with rosemary and basil. It’s perfect for lunch or as a side dish.
Have you ever tried tomato pie? I know the thought of a savory pie might throw some of you. It certainly did confuse one of my kids when I told him I was serving him tomato pie. He was expecting something sweet. So, if you’re prone to thinking of pie as only being sweet, then call this tomato quiche (although it really isn’t) or tomato tart just to get your head around a savory tomato pie.
I had tomato pie many years ago when my kids were in pre-school. The fact that I still remember how delicious it was is a real testament to just how good this simple tomato pie was. I remember asking how it was made and was surprised to learn that mayonnaise and Parmesan cheese were the key components.
Recently, I decided to make tomato pie for the first time, but make it healthier. My version of tomato pie is made with SCD and GAPS Diet approved foods, including almond flour and homemade mayonnaise (see this SCD GAPS Diet mayonnaise recipe). I added some fresh chopped rosemary to the crust to give it a nice scent.
If you’ve been following my posts recently, you’ll notice I’ve been experimenting a bit with recipes that comply with the SCD and GAPS Diet. This version of tomato pie is made with SCD and GAPS Diet approved foods, but even if you aren’t on either of these diets, you’ll enjoy this tomato pie.
I used a combination of heirloom tomatoes and vine ripened tomatoes. It’s important to try to drain out as much of the tomato juice as possible; otherwise, you’ll have a mushy tomato pie. These tomatoes were lightly salted, then placed on a paper towel lined baking sheet. I flipped them over after 15 minutes and let the other side drain as well.
The almond flour based crust is prebaked, then the tomatoes are layered on top of the crust, along with sliced onions and fresh basil, and then seasoned with garlic powder and pepper.
Next, a mixture of homemade mayonnaise and Parmesan cheese is spread on top. To make it easier, I dropped dollops of the topping all over the pie and then spread it carefully with a spatula.
What emerges from the oven after baking is a gorgeous pie that smells amazing.
My boys loved it, and recommended that it be served warm. (The crust will turn soggy if left too long.)
- 1½ cup almond flour
- 1 tablespoon fresh rosemary, minced
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ¼ cup olive oil
- 1 tablespoon water
- 3 medium tomatoes
- sea salt
- ¼ onion, thinly sliced
- ¼ cup fresh basil leaves, chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon fresh ground pepper
- ½ cup SCD mayonnaise
- ½ cup + 2 tablespoons grated Parmesan cheese
- Preheat oven to 350 degrees. In a medium bowl, mix together almond flour, rosemary, salt and baking soda. In a small bowl, mix together olive oil and water. Add olive oil and water mixture to dry ingredients and stir until combined. Press into 9" tart pan. Bake 15 minutes until golden brown; remove from oven and let cool.
- Slice tomatoes into ½" slices; lightly salt both sides of tomatoes; place on double paper towel lined baking sheet; let sit 10 minutes; flip tomatoes over and let sit another 10 minutes.
- Lay tomatoes in baked pie crust and put onion slices on top; sprinkle with chopped basil and season with garlic powder and ground pepper.
- Mix mayonnaise and ½ cup Parmesan cheese together in a small bowl. Gently spread on top of tomato pie. Sprinkle remaining 2 tablespoons Parmesan cheese on top.
- Bake 15 minutes until top is golden brown.