This easy tomato pie is simple recipe for when your garden is brimming with plump tomatoes. Perfectly flaky and buttery pie crust is loaded with tomatoes and zucchini and a touch of garlic and cheese to make this delicious, savory pie.
Gluten Free Pie Dough
- 1 stick cold butter diced and placed into the freezer for 5-10 minutes
- 1 cup GF flour blend I used Bob's Redmill 1 for 1
- 1/2 tsp course salt
- 1-3 tbs ice water
Tomato Pie Filling
- 4 large tomatoes I used roma - sliced thinly
- 1 medium zucchini sliced thinly
- 3-4 cloves garlic minced
- 1-2 tbs olive or avocado oil
- handful basil chopped
- salt and pepper to taste
- 1/2-1 cup cheese I used goat mozzarella cheese but you could also use parmesan or regular mozzarella
GF Pie Dough
Cut up cold butter into small pieces and place in freezer for 5-10 minutes.
In a food processor, pulse flour, and salt until combined.
Add butter and pulse until mixture has no large pieces of butter remaining.
Add egg and 1 tablespoon ice water, then pulse until well-combined and dough holds together when squeezed. If it doesn't hold together well, add a little more ice water.
Roll into a ball and place in the fridge or freezer for 5-10 minutes.
Preheat oven to 350˚.
Take out pie dough from fridge and roll it out until it is about 1/8 inch thick. Place in a pie plate, trim off any extra dough, crimp edges with fork, and poke pie dough on the bottom with fork.
Place in oven and pre-bake for 15-20 minutes.
Thinly slice tomatoes and place them on a paper towel to remove as much extra juice as possible. You can also dab them with a paper towel.
Mince garlic and place in a few tbs of oil. Slice zucchini thinly, shred cheese, and chop basil.
Once the pie shell has pre-baked, take it out of the oven and spread about half of the garlic-oil mixture on the pie crust.
Place tomatoes and zucchini in the pie crust, alternating between them (or just throw them in there. I'm not here to judge!)
Drizzle remaining oil and garlic over top of vegetables, add salt and pepper, basil, and sprinkle cheese evenly over. Place back in the oven and bake for 45 minutes or until the vegetables become soft.
If the pie starts to brown too much, you can cover just the edges with some aluminum foil.
Re-heat the pie the next day in the oven on 350˚. Pie shell crisps up nicely.
Serving: 1g | Calories: 203kcal | Carbohydrates: 12g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 292mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 585IU | Vitamin C: 6.6mg | Calcium: 72mg | Iron: 0.7mg