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.)
Gluten-Free Tomato Pie Recipe (SCD)
Gluten-Free Pie Crust
- 1 1/2 cup almond flour
- 1 tablespoon fresh rosemary minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/4 cup olive oil
- 1 tablespoon water
- 3 medium tomatoes
- sea salt
- 1/4 onion thinly sliced
- 1/4 cup fresh basil leaves chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fresh ground pepper
- 1/2 cup SCD mayonnaise
- 1/2 cup + 2 tablespoons grated Parmesan cheese
Gluten-Free Pie Crust
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 1/2" 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 1/2 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.
Pie crust adapted from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam.
Angie@Angie's Recipes says
All those fresh tomatoes and that thick layer of cheese…totally irresistible!
Thanks Angie – all my boys loved this!
Emily @ Sinful Nutrition says
Oh man, adding rosemary to the crust is genius! I am doing that to every savory pie from now on. Now I can’t wait to get my hands on some fresh tomatoes to make this!
Brian @ A Thought For Food says
I recently tried a tomato and corn cobbler that blew my mind. So, yeah, I’m into this.
Brian- I love the sound of a savory cobbler – tomato + corn = the essence of summer!
alison @ Ingredients, Inc. says
love this gluten free version!
Jeanette | Jeanette's Healthy Living says
Katie @ 24 Carrot Life says
Tomato pie, for the win! Great minds think alike 😉 Yours looks great!
Kevin @ Closet Cooking says
That is one nice looking tomato pie!
Sylvie | Gourmande in the Kitchen says
Love that beautiful cheesy topping!
Alice @ Hip Foodie Mom says
I love savory pies!!!! and can’t get enough tomatoes lately. . love this!
Wow What an amazing dish. Loving it
Sadly, I just tried this recipe and will have to feed it to the chickens. I salted and drained the tomato slices just as described and it was still horribly soggy and oily. None of us can handle soggy crust. Smelled great cooking, but it’s not edible. It also doesn’t seem to have nearly as much cheese as is shown in the photos, so maybe there’s an error in the recipe?
So sorry this recipe did not work for you. This crust is not like a traditional crust, so it is definitely not as firm and crisp as a typical pie crust and needs to be served soon after baking. The tomatoes do need to be well patted down to remove moisture as they release more moisture upon baking. The topping is a combination of SCD mayonnaise and some Parmesan cheese, so it’s not so much cheesy as creamy. I appreciate your feedback – I haven’t made this in a while so will make it again soon and make adjustments as needed. Thank you!