Heirloom Tomato Pie With Almond Flour Crust + Creamy Cashew Herb Filling

Almond Flour Tomato Pie

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.

Almond Flour Tomato Pie2

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

Dinner

  • PREP TIME
    20 minutes
  • COOK TIME
    1 hour 15 minutes

Crust

  • 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

Tomatoes

  • 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


Serves 4

  1.  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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from the oven and let the pie cool for 25 minutes before slicing and enjoying.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Taste test as you go
Have fun in the kitchen

Fridays At The Farm

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The days are quickly growing shorter here at Tumbleweed Farm and the sunrise is later by the day. We’ve gradually been able to set our coffee maker for up to an hour past our normal wake up call and it’s been lovely to get a little more sleep. However, if I’m being completely honest, I’ll admit that Taylor and I are totally beat (even with more sleep!) Our bodies are tired and we’ve been feeling run down for a couple of weeks now. We’ve recently started taking naps after lunch (something we’ve never done before) and still our energy is low. I think the long and hot summer has finally caught up to us and we’re feeling the effects of one of the most extreme farm seasons we’ve experienced to date. The list of chores still seems endless (thousands of pounds of winter squash, potatoes and onions are still on the agenda) but we are nearing the peak of the season which means farm chores will slowly decrease and we cannot wait for a little more down time!

With all of that being said, I’m so happy with how our season is panning out. We’ve had a wonderful year of harvest and despite the lack of rain and all of the deer damage (which was major!) we’ve had the best production of fruits and vegetables to date. The icing on the cake is our amazing CSA members who keep us inspired to keep trucking along even on the hardest of days. We’re lucky enough to have some of these folks (who were strangers just a couple of months ago) start to feel like family and it’s so damn cool! Community truly is everything and we’re blessed with the best.

Happy Friday everyone. We hope you’re all able to enjoy a farm fresh meal with good folks and plenty of good beer too. Cheers from the farm!

Summer Harvest Ratatouille With Pasta

ratatoulli_

This simple dish was the recipe of the week for our CSA members. Late August is definitely a great time of the year to whip up a pot of ratatouille because all of the key ingredients are ready for harvest at the same time. And while Tumbleweed Farm’s version is not a traditional French version (where the dish originates from) this take on a classic is catered towards busy folks who don’t have as much time to spend in the kitchen. We love how simple, quick and delicious this meal is and can’t wait to eat leftovers for lunch tomorrow.

The days continue to be quite warm here at the farm but the evenings and early mornings are cool enough to warrant jackets and giant mugs of hot coffee in the fields. We feel Fall creeping around the corner and our meals are a reflection of the slightly changing weather. This dinner was warm and comforting and we savored every single bite. I hope you all enjoy our farm-to-table version of the French classic ratatouille. The recipe below uses only ingredients that were included in our CSA members boxes so feel free to swap out some of the ingredients for things you have on hand ie: onions for scallions, bell peppers for anaheim peppers, etc. As with all of my recipes use this as a guide and adjust ingredients as necessary. My hope is that the ingredients included in all of my meals are easy for you to find at your local farmers market. Play around in the kitchen and always have fun while you prepare your food. Cheers from Tumbleweed!

Summer Harvest Ratatouille With Pasta

Dinner

  • PREP TIME
    15 minutes
  • COOK TIME
    30 minutes
  • 3 Tablespoons olive oil
  • 1 bunch of scallions, diced, white and light green parts only
  • 4 cloves of garlic, minced
  • 1 bay leaf
  • 1 medium-small eggplant, cut into 1/2 inch pieces (about 2 1/2 cups)
  • 1 small summer squash or zucchini, cut into 1/2 inch pieces (about 2 1/2 cups)
  • 1 anaheim pepper, seeded and cut into thin strips
  • 1 pint cherry tomatoes, some sliced in half others left whole
  • 1 heirloom tomato, coarsely chopped, about 3/4 of a cup worth
  • 1 teaspoon salt
  • 1/2 cup fresh basil leaves, finely chopped
  • 8 ounces rigatoni pasta
  • fresh parmesan for serving
  • Salt + pepper for serving


Serves

  1. Over medium-low heat add the olive oil to a large skillet with the scallions, garlic and bay leaf. Stir often until the vegetables soften a bit and become fragrant. About 3 minutes.
  2. Add the eggplant and cook, stirring occasionally until the eggplant has softened. About 5 minutes. Stir in the summer squash/zucchini, Anaheim pepper, cherry tomatoes, heirloom tomato and salt. Increase the heat to medium and cook until the vegetables are tender, about 8 minutes.  Reduce the heat to low and continue to cook for about 10 minutes. Stir in the chopped basil.
  3. While the vegetables simmer for the last 10 minutes bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 5-7 minutes (cooking times will vary depending on your specific pasta so look at the suggested cooking time on the label)
  4. Drain the pasta and add it to the simmering vegetables. Stir well and divide the pasta between plates. Top with freshly grated parmesan cheese and a few pinches of salt + pepper.

 

*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Taste test as you go
*Have fun in the kitchen