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Tomato, Zucchini & Corn Pie With Almond Crust

This tomato, zucchini and corn pie is a great way to celebrate the late summer harvest and when paired with a lovely almond flour crust that’s light, nutty, and perfectly crisp it just doesn’t get much better.

Ingredients:

Crust

  •   2 cups almond meal/flour (Bob’s Red Mill)
  •     3 cloves of garlic, minced
  •     2 Tablespoons fresh basil, minced
  •     1/2 teaspoon salt
  •     1/4 teaspoon ground pepper
  •     1/3 cup olive oil
  •     1 Tablespoon + 1 teaspoon water

Filling

  •     1 large heirloom tomato, thinly sliced
  •     2 tablespoons olive oil
  •     1 small onion, finely chopped
  •     small handful of cherry tomatoes
  •     1 medium-small zucchini, thinly sliced
  •     1 ear of corn, husked (about 1/2 cup of kernels)
  •     salt and pepper
  •     1/2 cup shredded manchego cheese
  •     1/2 cup shredded mozzarella cheese
  •     1/4 cup mayonnaise
  •     3 tablespoons almond flour
  •     a small handful of chopped fresh basil
  •     a small handful of chopped fresh parsley

Directions:
1. Preheat the oven to 400F. Grease a 9 inch pie plate with plenty of oil. In a mixing bowl, stir together the almond flour, garlic, basil, salt and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.
2. Press the dough into your prepared pie plate until it is evenly dispersed across the bottom and up the sides. Bake until the crust is lightly golden and firm to the touch. About 18 minutes.
3. Meanwhile sprinkle the tomato slices with a little salt and place in between paper towels to drain for about 15 minutes (this step helps to ensure you don’t end up with a soggy crust)
4. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until golden, about 8 minutes.
5. Combine the manchego, mozzarella, mayonnaise, almond flour, and half of the chopped basil and parsley (reserving the rest for garnishing) and the sauteed onion in a bowl. Sprinkle with salt and pepper.
6. Spread the mixture out onto the pie crust. Top with the drained tomatoes followed by the cherry tomatoes, zucchini, and corn. Drizzle with remaining 1 tablespoon of olive oil. Bake until the tomatoes and zucchini are lightly browned and the crust is a dark golden color about 40-45 minutes. If the edges of the crust begin to brown too quickly you can place tin foil around the edges to prevent burning.
7. Remove from the oven and sprinkle with the remaining herbs, let the pie cool for 20 minutes before slicing and serving.

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