Delicious tomato and basil pie made in a gluten free pie shell.
This is my version of tomato pie, I just can’t bring myself to putting a whole cup of mayonnaise in a pie, just can’t do it.
So I compromised and put some in to keep the flavor I remember from the first tomato pie I ever had but have it be a lot less greasy.
We have had a lot of rain this year but the basil seems to be enjoying it.
Chop it and have it ready.
Slice the garlic and have that ready.
I like taking photos of red onions.
Slice a few tomatoes and have them ready.
In an un baked pie shell Layer in tomatoes,
onion and garlic,
and some mayonnaise.
But not a lot of mayonnaise.
Repeat layers until the pie is full. Top with a little more cheese just to be on the safe side.
Bake at 350 for 30-40 minutes or until edges are lightly brown.
Let cool and serve.
Tomato Pie ~Gluten free
- 1unbaked pie shell, gluten free if you like. (I used this pie crust recipe and substituted 1 cup garbanzo flour and 1 1/2 cups Bob’s all purpose GF flour and 2 tablespoons Xanthan gum)
- 3-4 ripe tomatoes sliced
- 1/2 – 1 cup chopped basil
- 3 garlic cloves sliced
- a few red onion slices
- 1 cup shredded cheese
- 2 tablespoons mayonnaise
In an un baked pie shell Layer in tomatoes, basil, cheese, onions, garlic and salt and pepper to taste. Repeat layers until pie is almost over full. Top with a little extra cheese to be safe and bake at 350 for 30-40 min or until edges are lightly brown. Let cool and serve.