Vegan, GF Tomato Pie

This crustless version of the tomato pie is perfect for those who are eating gluten-free. Plus, you can easily adapt to be vegan or non-vegan with a few simple switches. Versatile and delicious.

Yield 1, 9" pie

Prep time

20 Min

Cook time

30 Min

Total time

50 Min

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Easy Crustless Tomato Pie

This gluten-free, crustless tomato pie can be enjoyed by everyone. Plus, with a few simple adjustments the recipe easily becomes vegan as well. Enjoy!

Ingredients

• 4 tomatoes sliced
• 1-2 teaspoons salt
• 1 Tablespoon butter or plant butter
• ½ cup onion chopped
• 1 clove garlic minced
• ½ teaspoon black pepper
• 2 Tablespoons fresh oregano chopped
• 6-7 leaves basil chopped
• 2 cups mozzarella cheese shredded, plus extra for sprinkling over top or favorite vegan alternative
• 2 eggs beaten, or vegan egg alternative like Just Egg (3 Tbsp Just Egg = 1 egg)

Instructions

1. Slice tomatoes and lay sliced on plates. Sprinkle lightly with salt and let sit at least 10-20 minutes, and up to 30 minutes.
2. Melt butter in small skillet over medium-high heat. Add onion and garlic and sauté until onions are soft (about 8 minutes). Transfer to a medium-sized bowl.
3. Add cheese, eggs, herbs, and pepper to bowl. Stir to combine.
4. Drain water off of tomato plate, then gently blot tomatoes with paper towel to soak up excess moisture.
5. Arrange tomatoes in a single layer on a greased pie pan. Top with about ¼ cup of the cheese mixture. Repeat until all ingredients have been used, finishing with a layer of tomatoes. Top this layer with a sprinkle of mozzarella cheese.
6. Bake at 375 degrees for 30-40 minutes, or until edges are lightly browned.
7. Allow to sit 5-7 minutes before serving.

Notes

Be sure to follow all the tips for salting and draining the tomatoes. This is key to keep your crustless tomato pie from being soggy. 

Source: biscuitsandburlap.com

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