This recipe is dedicated to Diane- one of our awesome CSA members! Diane and her husband drive almost an hour (each way) weekly to pick up their CSA box from us. Diane is absolutely lovely and we are so grateful to her family for supporting Tumbleweed Farm.
Obviously summer just isn’t summer without a good slice of tomato pie and when I learned that Diane cannot eat dairy anymore I wanted to create something that she (and everyone!) could enjoy. The result is a pie that is absolutely delicious, filled with a creamy cashew-herb sauce and bursting with farm fresh flavors. In fact, we love this version of tomato pie so much that I’ve whipped it up multiple times in the past few weeks (if you follow me on instagram you already know that!) It’s farm to table at its tasteiest and I hope you all love it as much as we do. The almond flour crust was inspired by this quiche that I made a few months ago and it’s to die for.
If you’re in need of a new summer favorite dish I think this is going to be it! Whip this up before tomato season is over and let me know how it turns out. Cheers to the summer harvest!
Heirloom Tomato Pie With Almond Flour Curst + Creamy Cashew Herb Filling
- PREP TIME
- COOK TIME
1 hour 15 minutes
- 2 cups almond meal/flour (I use this brand)
- 3 cloves of garlic, minced
- 2 Tablespoons fresh basil, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/3 cup olive oil
- 1 Tablespoon + 1 teaspoon water
Cashew Herb Filling
- 1 cup raw cashews (soaked in warm water for 30 minutes)
- 2 cloves of garlic, minced
- 3 Tablespoons fresh lemon juice
- 1/4 cup fresh basil, diced
- 2 Tablespoons fresh parsley, diced
- 1/4 cup water + additional to thin if necessary
- 1/2 teaspoon salt
- 2 medium sized heirloom tomatoes, sliced into 1/4 inch thick slices
- 1/2 cup cherry tomatoes, sliced in half
- Olive oil for drizzling
- salt + pepper
- fresh basil, roughly chopped
- Place the sliced tomatoes in a single layer on paper towels. Sprinkle with salt and let rest for about 10 minutes. Flip the tomatoes and place on another layer of paper towels. Sprinkle with a little more salt and keep aside until ready to use.
- Preheat the oven to 400F. Grease a 9 inch pie plate with plenty of oil. In a mixing bowl, stir together the almond meal/flour, garlic, basil, salt and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.
- Press the dough into your prepared pie plate until it is evenly dispersed across the bottom and up the sides. Bake until the crust is lightly golden and firm to the touch. About 18-20 minutes.
- Prepare the cashew herb sauce by draining and rinsing the soaked cashews. Place the garlic, lemon juice, basil, and parsley in a food processor. Process until finely chopped. Add the cashews, 1/4 cup water and salt. Process until it reaches the consistency of a thick ricotta cheese (add more water-1 teaspoon at a time-until desired consistency) Taste test and adjust seasonings as needed.
- Remove the pre-baked pie crust from the oven. Spread a medium-thick layer of the cashew-herb sauce over the crust (there will be leftovers!) then layer with the sliced tomatoes (after patting them dry). Sprinkle with fresh basil, salt + pepper. Drizzle the whole pie with a little olive oil and place back in the oven for 40-45 minutes, or until the crust is dark brown and the tomatoes are lightly shriveled. If the crust is becoming dark brown too early, place a layer of tin foil over the crust to prevent burning.
- Remove from the oven and let the pie cool for 25 minutes before slicing and enjoying.
*Adjust measurements and ingredients as necessary
*Taste test as you go
Have fun in the kitchen