Saturday, July 5, 2008

Hope you can join us!

Kate over at Gluten Free Godsmacked is throwing a virtual barbecue! Thanks for the invitation! Just click on the title of this post to link to the shindig.

I signed up for the letter T, so I could bring my Tomato Pie. It was one of my favorites before going gluten free. And it was a big hit at my farmers market booth last summer. So I wanted to find a way to make it gluten free. I've given up a lot of former favorites for my health.


The crust was the biggest challenge for me. I think this dish would be great as a crustless casserole, but I didn't want to chicken out. I hadn't attempted pastry, and was a little intimidated by the challenge. So I tried a rich crust that can be pressed into the pan instead of a rolled crust. You can use any crust recipe that works for you. And if you have a good one, please share it with me!

Kay's Tomato Pie

3 or 4 large tomatoes
1 medium onion

First, cut your tomatoes into 1/2" cubes, and dice your onion. Put them in a colander, over a bowl, and salt them like crazy. Really, use more salt than you need for taste. The salt will pull out some of the moisture, so you don't get a soggy pie. Let them sweat while you make and bake your crust. You will discard the salty tomato plasma that collects in the bowl.

1/2 C brown rice flour
1/2 C tapioca starch
2 T arrowroot
2 T sorghum flour
1/8 t salt
1 stick cold butter, sliced
2 T goat cheese
1 t vinegar

Mix dry ingredients in your stand mixer with the whisk attachment. Add the butter, cheese and vinegar and beat on medium until creamy. Press it into your pie pan with your fingers. Bake at 375 degrees for 15 to 20 minutes, until crust starts to brown.

While your pie crust is in the oven, mix up the creamy topping.

1 1/2 C mayonnaise (I used homemade. Hellman's light works great.)
1 1/2 C grated sharp cheese (I used aged provolone. Extra sharp cheddar works great.)
Stir them together.

Cool your baked pie crust for 5 minutes. Then cover the edges with foil strips. Add a handful of chopped fresh basil and a generous shake of ground pepper to your tomatoes. Stir to distribute the flavors, and place them in your baked crust. Spread your cheesy mayo all over the top. Place your pie on a cookie sheet and bake at 375 degrees for about 40 minutes. The top should have some browned spots, but should not be all brown. Cool for at least 10 minutes before cutting. May also be served at room temperature.

I can't wait to see what everyone else brought to the barbecue! Kate will post links to all 26 recipes (one for every letter of the alphabet!) on or about July 7.

Y'all come!


Gluten Free Steve said...

This looks De-Lish!

Gluti Girl said...

I have never had a tomato pie before. I looks so good!

Sally Parrott Ashbrook said...

I cannot eat your pie, but it sure looks damn tasty! I adore tomatoes.