Pesto Tomato Pie



Vegan I Gluten Free


Serves: 4-6

Time: 1 hour + 30 minute cooling time


Crust:

2 tsp. olive oil, for greasing the pan

1 cup oat flour

1 cup almond flour

2 cloves garlic, minced

1/2 tbsp. dried basil flakes

1/2 tsp. salt

1/4 tsp. pepper

1/4 cup coconut oil

5 tbsp. water, + more if needed


Cashew Cheese filling:

1 cup raw cashews, soaked in boiling water at least 30 minutes

2 cloves garlic, minced

1/2 lemon, juiced

1/4 cup fresh parsley, chopped or 1 tbsp. Dried Parsley flakes

1 1/2 tbsp. nutritional yeast

1/4 cup water, + more as needed

1/2 tsp. salt


Tomatoes:

6-8 roma tomatoes, sliced

1/4 red onion, sliced thinly

Olive oil for drizzling

Salt and pepper to taste

Fresh basil, chopped


Basil Pesto:

1/2 cup fresh basil, tightly packed

1/2 cup spinach

1/3 cup olive oil

1/4 cup raw walnuts

2 cloves garlic, minced

1 tsp. lemon juice



Preheat the oven to 400 degrees. Grease a 9x9 pie dish with 2 tsp. olive oil.


Bring a small pot of water to a boil then cut off the heat. Add the cashews and let soak, covered, for at least 30 minutes.


Slice the tomatoes and place in a strainer. Sprinkle with 1/2 tsp. salt and let rest for 30 minutes, letting the water release. Stir occasionally.


In a medium mixing bowl, mix the crust ingredients well. Adjust the consistency with more flour or water. Mix until combined and a doughy consistency is reached. It should only slightly stick to your hands. Mold the dough into a ball and place it at the center of the pie dish. Spread the dough by pressing into it using the palm of your hand and fingers, work the dough evenly along the bottom and up the sides of the dish. You can pinch along the edge to create the pie like ridges in the crust.


Bake the pie crust for 18-20 minutes, until beginning to brown and firm. Remove from the oven and let rest 5 minutes.


While the crust is baking, create the cashew cheese mixture. Drain the cashews and place all ingredients into a food processor or blender. Mix on medium until smooth and creamy, you are looking for a consistency similar to hummus. Taste and adjust as needed. You may need to stop and scape down the sides of the blender.


Spread the cashew mixture in an even layer in the bottom of the crust.


Pat any excess liquid off the tomatoes with a cloth. Layer the tomatoes into the crust on top of the cashew cheese. Add the red onion slices throughout and on top.


Drizzle with just a little bit of olive oil, and sprinkle with salt and pepper.


Bake 30-35 minutes until the crust has browned and the tomatoes have slightly shriveled. Let the pie cool for at least 30 minutes before cutting and serving (this will ensure the piece stays together and doesn't crumble).


While the pie is cooling prepare the basil pesto. Rinse the food processor or blender and add the pesto ingredients. Mix on medium until well combined and smooth.


Slice the pie into even wedges. Before you serve, top each piece with the pesto and a fresh basil leaf or two. Enjoy!


Store leftovers in the fridge 2-4 days in an airtight container. Reheat in the oven or enjoy at room temperature.



Health tip: Almond flour is a great gluten-free flour alternative for baking or breads. It contains valuable nutrients including Vitamin E, iron, manganese, magnesium, potassium, and calcium. Almond flour, can help boost energy levels, and manage blood sugar levels.


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