Tomato Pie

Juicy tomatoes, sliced onions, and fresh basil, with a cheesy topping baked in a gluten-free oat pie crust

I'm over the moon in love with my tomato pie.

It's 100% whole grain, thanks to the oats. Oats {no matter what type - quick, old fashioned, or steel cut} are completely whole grain and are full of fiber.

This tomato pie has over 6 cups of vegetables packed into one 9 inch pie.

The cottage cheese and cheddar bump up the protein content and give you a dose of calcium, riboflavin, and B12.

The most important thing you want to do is to drain your tomatoes.

You'll start the recipe by seasoning the tomatoes & onions and adding salt. The salt helps the tomatoes release their juices. Then you'll drain. Drain in a colander and then use some towels to really blot. Really get those tomatoes dry.

While your tomatoes are marinating, you make the crust. It's super easy and done in a flash using a food processor. You make oat flour by blending the oats for a few seconds and then pulse in the butter and some water.

Bake the crust and right when it comes out of the oven, cover the crust in some cheese. This helps give extra cheesy wonderful goodness, and it helps seal the crust as a precautionary measure to guard against sogginess.

Meanwhile, you'll just pop the cottage cheese in the food processor; give a quick blend; and you're done.

Once the tomatoes are nice and dry, you'll put them in the crust. Spread the cheese over the tomatoes and pop in the oven.

Bake until the cheese is bubbly. And then take it out of the oven.

Ok so right about this time, you might be freaking out because you're worried about a soggy mess. This is when you need to practice patience and let the tomato pie rest. Give it about 10-15 minutes. It'll be too hot to eat at this point anyway.

When it's time, cut into your pie and enjoy your cheesy, tomato-y, wonderful pie that will make you ever so happy and wonder how you lived without this recipe for so long.

This is a great make-ahead side dish because you can pre-bake the crust and marinate the tomatoes overnight.

Side note: While I think of tomato pie as a side dish, honestly, I've been eating it {since I have so much of it haha} as a light lunch. Served with a side salad, it's the perfect vegetarian meal.

Tomato Pie

Juicy tomatoes, sliced onions, and fresh basil, with a cheesy topping baked in a gluten-free oat pie crust

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Print Rate

Prep Time: 25 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 10

Author: Meme

Ingredients

Tomato Filling:

• ▢ 4 cups tomatoes 2 large sliced or 2 pints cherry/grape tomatoes halved
• ▢ 1 ½ cups thinly sliced sweet onions 1 large
• ▢ 1 teaspoon worcestershire sauce
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon garlic powder
• ▢ ¼ teaspoon cayenne pepper
• ▢ ¼ teaspoon pepper
• ▢ 5 basil leaves

Oat Crust:

• ▢ 1 ⅓ cups oats
• ▢ 2 tablespoon butter
• ▢ 4 tablespoon cold water
• ▢ ⅛ teaspoon salt
• ▢ ⅛ teaspoon garlic powder
• ▢ ⅛ teaspoon cayenne pepper

For the topping:

• ▢ 1 cup cottage cheese
• ▢ ⅛ teaspoon garlic powder
• ▢ ⅛ teaspoon pepper
• ▢ 6 oz cheddar cheese 1 ½ cup, freshly shredded

Instructions

Make the filling:

• Stir together all the ingredients for the tomato filling. Cover and set aside for at least one hour.
• When ready to make the crust, drain the tomatoes and transfer to a paper-towel lined plate to dry completely. {Should take about 10 minutes}

Make the crust:

• Meanwhile, preheat the oven to 375°F. Grease a 9-inch pie plate or springform pan. Set aside.
• Put the oats in a food processor. Blend for about 15-20 seconds until it turns to a flour-like consistency.
• Pulse in butter and water until it forms a crust-like dough {holds together but is slightly crumbly}.
• Press dough into the prepared pan into an even layer, making sure to push a little up the edges to make a crust.
• Prick the crust with a fork and bake for 12 minutes. Remove from oven and sprinkle with ¾ cup cheese.
• Once the tomatoes {onions and basil} are well-drained, add them to the pie crust. Cover them with the cottage cheese & cheese mixture.
• Put in the oven and bake for 25-30 minutes until cheese is bubbly. Let sit for at least 10-15 minutes before slicing into pie and serving. Enjoy!

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo