RECIPE: Tomato Pie

Tomato season is one of my favorite times to eat all year and I wasn't prepared to welcome Autumn without one last recipe. This one nicely brings together the juicy, sweetness of the summer tomato with the more nutty, earthy and autumnal flavors of buckwheat and almond. This recipe is highly adaptable and I look forward to experimenting with other glutten-free ingredients like millet and teff flours. Once you have your crust recipe down the filling options are endless. A white bean based spread might be our next attempt and the colder air will bring further sweetness to swiss chard and other greens we can pile on high. 

But for now, its all about the tomato. That wonderful fruit that makes its way into our RENEW serum. And with good reason, tomato extract is a rich source of lycopene, an extremely powerful antioxidant and carotenoid that provides numerous benefits to the skin. Recent research on the topical use of lycopene shows that it may be able to work against age-causing free radicals and accelerate the metabolic and cellular functions related to skin growth and repair.  It is furthermore known to aid in skin hydration, reduce the appearance of fine lines and wrinkles, help combat UV damage, reduce the affect of other environmental contaminants, and regenerate the skin to create a more youthful appearance. 

The tomato of course is just as wonderful to eat, so be sure to try this nutritious, vegan and gluten-free recipe below. 


tomato pie



  • 1 cup buckwheat flour

  • 1 cup almond meal

  • 2 cloves of garlic, minced

  • 2 tablespoons fresh basil, minced

  • 2/3 cup olive oil

  • 2 tablespoons water

  • 1 teaspoon sea salt

  • A few grinds of fresh black pepper


  • 3/4 cup raw cashews (soaked in warm water for 30 minutes)

  • 1 small sweet white onion, sliced and sautéed until soft and translucent

  • 2 cloves of garlic

  • 4 Tablespoons fresh lemon juice

  • 1/2 cup fresh basil, diced

  • 3 Tablespoons fresh parsley, diced

  • 1/2 tablespoon nutritional yeast

  • 1/2 teaspoon salt


  • 4 medium sized 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


  1. Preheat the oven to 425F. Grease a 9 inch tart pan or pie plate with plenty of olive oil. In a mixing bowl, stir together the flours, garlic, basil, salt and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.

  2. Press the dough into the pie plate until it is evenly dispersed and well packed. Bake for about 20 min until the crust feels firm and set.

  3. Slice the larger tomatoes into thick slices and the smaller tomatoes in half. Lay them out on a cloth or paper towel.  Sprinkle with salt and let them 'sweat' while you prepare the filling.

  4. Into a food processor add the garlic, lemon juice, basil, and parsley. Pulse until fine. Drain and add the soaked cashews and sautéed onions. Process until relatively smooth, adding water if necessary. Taste and adjust seasonings as desired.

  5. Remove the pre-baked pie crust from the oven and spread a generous layer of the cashew-onion filling over the bottom. It’s delicious paired with other things if you have more filling than you need.

  6. With another towel you can pat the tomatoes to remove excess water before layering them over the cashew-onion filling. For us in the Northern Hemisphere these are last of summer tomatoes so pack in as many as you can- they will shrink with cooking. Drizzle the whole pie with olive oil and hit it with some salt, freshly cracked pepper and the chopped basil. Place the tart back in the oven and set a timer for 40 minutes. Depending on your oven it may need up to another 15/20 min. Remove the tart when the tomatoes look tender and caramelized but before they begin to dry out or the crust gets burned. You can always tent your pie in foil should the crust be ready before the tomatoes.

  7. Allow the pie to cool for 20 min before serving. Its delicious anytime of day and pairs nicely with a vibrant green salad.

Please note that this recipe is an adaptation from Dishing Up The Dirt. Please use it as a guide and feel free to continue to adapt the ingredients and proportions.

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