Gluten Free Tomato Pie

A crisp creamy tomato tart to celebrate the season!

Hello friends,

Is your house full of tomatoes right now? Is it the moment where you live? I love the seasonality of produce, the excitement of waiting for them to be truly spectacular, and the celebration when they are! This isn’t a dish I make in February when the supermarket tomatoes are merely serviceable, but in the heat of the moment when all that is needed to enjoy tomatoes really, is salt. This makes a beautiful dinner with a salad or a starter for a more substantial meal. If you just can’t think of turning on your oven this time of year, I have been successful in heating my grill outside to the suggested temperature (my grill has a thermometer) and baking this tart on a cast iron pan on the grill - just be sure to check that the bottom isn’t getting too toasty. It works best when the fire is under one side of the grill and the pan is on the other.

This crust is such a dream to work with. Don’t skip on the small amount of psyllium, it doesn’t seem like much but it’s the pixie dust that makes this into a flaky tart! Feel free to substitute thinly sliced zucchini or summer squash for the tomatoes, should you have a lot of that on hand, and to use other vegetables as the season continues, I for one am looking forward to roasted squash and mushroom tarts in the fall!

Happy Baking,

Rachel

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Gluten Free Tomato Pie
yield: 1 pie (8 slices)

1 gluten free pie crust (recipe inc