Tomato season is coming to a close and it’s use them or lose them time! This recipe for tomato pie is a wonderful way to use up some of the end of summer’s bounty in a cozy and warm way that is fit for fall.
Gluten free pie crust is something that drives me a little batty. I wish I could find something that would roll out the way glutenous dough does, alas, I have not. In the meantime, I really do enjoy Bob’s Red Mill Gluten Free Pie Crust. I am not able to roll it out, it’s more of a push in situation, but it does taste great! Plus, I like to call this a “Rustic Tomato Pie,” which I feel forgives a messy looking crust!
Bob’s Red Mill Gluten Free Pie Crust typically calls for butter, but I use olive oil to keep it lower in fat and to compliment the cheese and tomato filling. It will make two crusts so either double the recipe for the pie filling or put one half of dough in the freezer and save it for your next Rustic Tomato Pie.
Makes 1 pie
1 bag of Bob’s Red Mill Gluten Free Pie Crust
20 Tbsp olive oil
2 c cherry tomatoes, whole
4 oz plain goat cheese
4 oz fresh mozzarella, chopped
2 oz parmesan cheese
¼ c milk
4 cloves garlic, minced
4 tsp fresh thyme
½ tsp salt
1 tsp cracked black pepper
15 basil leaves, chopped (optional)
Preheat oven to 350 degrees. Make sure one oven rack is at the top, the other in the middle. Follow the instructions on the Bob’s Red Mill Gluten Free Pie Crust except use OO instead of butter and shortening. Once crust is in pie dish, prick bottom with a fork and bake for 8 minutes on middle rack. Remove from oven. In a large bowl combine all remaining ingredients except for tomatoes and basil and mix really well. Pour into the pie shell, top with cherry tomatoes. Bake for 30 minutes on middle rack. Move pie to top rack and broil on high for 2-3 minutes or until tomatoes blister. Remove from oven and allow to cool 30 minutes. Top with fresh basil, if using. Enjoy!