We got a bunch of colorful, ripe tomatoes in the CSA this week and they were screaming to be made into a tomato pie. I was worried about a paleo crust holding up and how the filling would work without tons of cheese (full disclosure--there are about two tablespoons of cheese on the very top here but it would work just fine without it). The crust was sturdy and flavorful and work well for a quiche too. Definitely doing this again!
Crust Ingredients
3/4 cup almond flour plus 1 Tablespoon almond flour
2 Tablespoons coconut flour
1 egg, beaten
1 Tablespoon ghee
Salt and pepper
2 Tablespoons basil (I used frozen cubes but fresh or dry would work too)
Add flours, salt, and pepper to food processor. Pulse 5 or so times to combine. Add remaining ingredients. Pulse until ingredients are thoroughly mixed and dough resembles cookie dough. Press into a greased pie dish (dough will be thin) and bake at 350 for about 15 minutes.
Filling Ingredients
4 ripe tomatoes
1 cup mayonnaise
2 tablespoons almond flour
Garlic salt, parsley, salt and pepper
Slice tomatoes into 1/4 inch slabs and remove seeds. Place on folded paper towels and salt one side. After about 10 minutes (you can do this while crust is baking) flip tomatoes over and salt the other side. Press with paper towels on top right after they have rested on both sides. This should get the majority of the liquid out.
Combine mayo, almond flour, and seasonings, and place a thin layer on top of the pie crust. Layer tomatoes on top and spoon remaining mixture over tomatoes evenly. Bake at 350 for about 40 minutes, until slightly browned on top.
Original Recipe: http://charlieeats.com/2013/09/16/an-obsession-tomato-pie-paleo-crust/
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