Tomato, Zucchini & Corn Pie with Almond Crust
This post is sponsored by Bob’s Red Mill. All opinions are my own.
Ahhh, it’s finally happened. The tomatoes, corn and zucchini at the farm are overflowing the fields. This truly is the time of the year that I long for in the dead of winter when I’m snuggled up on the couch eating a second bowl of lentil stew and dreaming about the fresh summer bounty. The days are getting shorter around here and there is definitely a change in the air, but hot damn, the summer crops are flourishing and I’ve never been more excited to be cooking up a storm in my kitchen.
This tomato, zucchini and corn pie is a great way to celebrate the late summer harvest and when paired with a lovely almond flour crust that’s light, nutty, and perfectly crisp it just doesn’t get much better. I’ve made a version of this crust many times in the past (many of you have made it too) and I just love it. It is a great vehicle for all the delicious toppings and I hope you all enjoy this simple summer meal as much as we do. Happy end of summer cooking everyone!
Tomato, Zucchini & Corn Pie with Almond Crust
Prep Time: 25 minutes Cook Time: 45 minutes Serves: 6Crust
- 2 cups almond meal/flour (Bob's Red Mill)
- 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
- 1 large heirloom tomato, thinly sliced
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- small handful of cherry tomatoes
- 1 medium-small zucchini, thinly sliced
- 1 ear of corn, husked (about 1/2 cup of kernels)
- salt and pepper
- 1/2 cup shredded manchego cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup mayonnaise
- 3 tablespoons almond flour
- a small handful of chopped fresh basil
- a small handful of chopped fresh parsley
- Preheat the oven to 400F. Grease a 9 inch pie plate with plenty of oil. In a mixing bowl, stir together the almond 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 minutes.
- Meanwhile sprinkle the tomato slices with a little salt and place in between paper towels to drain for about 15 minutes (this step helps to ensure you don't end up with a soggy crust)
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until golden, about 8 minutes.
- Combine the manchego, mozzarella, mayonnaise, almond flour, and half of the chopped basil and parsley (reserving the rest for garnishing) and the sauteed onion in a bowl. Sprinkle with salt and pepper.
- Spread the mixture out onto the pie crust. Top with the drained tomatoes followed by the cherry tomatoes, zucchini, and corn. Drizzle with remaining 1 tablespoon of olive oil. Bake until the tomatoes and zucchini are lightly browned and the crust is a dark golden color about 40-45 minutes. If the edges of the crust begin to brown too quickly you can place tin foil around the edges to prevent burning.
- Remove from the oven and sprinkle with the remaining herbs, let the pie cool for 20 minutes before slicing and serving.
Notes*Use this recipe as a guide and adjust measurements and ingredients as necessary.
I will make this for friends on Labor Day to celebrate the last of summer – thank you so much for your time and effort you put into all these recipes. Wish I lived closer to you and your farm: I am in NY.
Made this tonight and it was devine! Love your recipes, always a success and easy to tweak. No zucchini or manchego cheese so swapped in summer squash and fresh Parmesan and still delicious. Great way to use up all those tomatoes!
I’ve been so excited to make this but just got home from my local grocery store where I was SURE I’d find everything I needed, but they didn’t have almond flour! Do you think it would still be tasty using all purpose & whole wheat flour? (I realize this recipe was sponsored by Bob’s so it might be tough to answer…)
This turned out really well using vegan cheese shreds. I did over bake the crust somehow-I will have to work on that but we liked it a lot so I will make it again soon!
This is one of my favorite things to make- every summer, we make your tomato pie, and this was a good spin on your older recipe! Any suggestions for freezing? It would be pretty dreamy to be able to freeze this, but I don’t know how it would hold up?