Sunday, May 16, 2010

Fresh Tomato Pie

I really love tomatoes. There is just something so refreshing about them. This pie is not a pizza....just a word of caution :-) The hearty crust is balanced by: fresh, crisp tomatoes, basil and goat cheese. It is also quiet versatile, I just had some with breakfast this morning and topped it off with a fried egg. I used a small pan to cook my pie but have changed the ingredient's proportions to fit a loaf pan.

1 cup Almond Butter
3 Eggs
1.5 tablespoons Yogurt
1.5 teaspoons Minced Garlic
3 teaspoons Basil
1.5 tablespoons Flax Meal
2 teaspoons Oregano
1 teaspoon Salt
2 teaspoons Pepper

3 tablespoons Mayonnaise
2 tablespoons Tomato Sauce
1 teaspoon Garlic
4 tablespoons Feta Cheese
2 tablespoons Fresh Basil
1/2 cup Fresh Spinach
2 1/2 cups Cherry Tomatoes

Preheat oven to 350. Mix almond butter, eggs, yogurt, and mix well. Next add garlic, basil, salt, pepper, flax, and oregano. Line a loaf pan with tin foil and grease well. Pour batter into pan, but set aside about 1/4 cup of batter to be used on top of pie. The batter will be flat on bottom of the pan but we will curve it around the edges in a few minutes. Place pan into the oven for about 5 minutes. Remove pan and start to form the batter up over the edges of the pan, be gentle because the batter will be delicate. Return batter to oven for another 10 minutes.

In a new bowl mix, mayonnaise, tomato sauce, garlic, and feta cheese and mix. Take cherry tomatoes and mix 1 cup in the mixture. Take remaining tomatoes and chop into halves and quarters and add to mixture. Next add basil.

Remove crust from oven and line the bottom of the crust with chopped spinach then pour tomato mixture into crust. Use the saved batter and dollop onto the top of the pie to create an upper crust (these should be dollops, not a full crust-- see picture below). Return to oven for 20 minutes. Cool for 10 minutes and enjoy!