Dishing Up the Dirt

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

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 tastiest 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: 20 minutes    Cook Time: 1 hour 15 minutes    Serves: 4

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

Preparation

  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.

Notes

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


Leave a Reply

12 thoughts on “Heirloom Tomato Pie With Almond Flour Crust + Creamy Cashew Herb Filling

  1. Julia says:

    What a beautiful pie! I’m loving this idea of creamy cashew herb filling and my mouth is watering just thinking about all the fresh flavors. I want to dedicate the whole thing to my mouth! 😉

  2. Yum! I was just thinking I needed more ideas for all my tomatoes and basil!

  3. Diane says:

    Thanks for the sweet comments. I’m definitely going to have to try this recipe. And by the way Happy Birthday to you!

  4. I love how this pizza is paleo / vegan!! I’ve been looking for a paleo pizza crust that doesn’t contain eggs and this is perfect. <3

  5. Ahlia says:

    This recipe is genius! I can’t wait to try it this weekend 🙂

  6. Quin Frieder says:

    I love this recipe! I’m going to link it to a blog post next week! Delicious!

  7. Rachel Taylor says:

    Hi

    Just making this divine sounding recipe, but my crust mixture isn’t coming close to covering even the bottom of a 9″ pie dish. Have triple checked the ingredients, have I done something wrong? 🙁

    Thanks
    Rachel

    1. Andrea says:

      This should definitely cover the bottom of a 9inch pie pan no problem! Make sure you really press out the dough and work with it a bit. I’m not sure what went wrong for you but the measurements are all correct in the recipe and this should spread out easily in the pan. Let me know how it ends up working for you!!!

  8. liz says:

    This was fantastic!! Thank you for another winner!

  9. Tiffanie says:

    Extraordinary! My kids love it so much they asked for this instead of ordering pizza. Thank you!

  10. laurel says:

    did you use parchment paper under your crust? just wondering since i see parchment in the pictures and it looks like you managed to get your pie out whole!
    thx
    LG

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