Tomato, Zucchini & Corn Pie With Almond Crust

This Tomato Zucchini & Corn Pie With Almond Crust truly celebrates late summer’s harvest. It combines the season’s freshest vegetables in a savory pie that’s both hearty and light. The almond flour crust adds a nutty flavor and a crisp texture that pairs perfectly with the juicy tomatoes, tender zucchini, and sweet corn. Whether you’re serving this pie for brunch, lunch, or dinner, it’s a dish sure to impress with its vibrant colors, flavors, and healthful ingredients.

Ingredients

For the Almond Crust:

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

For the Filling:

• 1 large heirloom tomato, thinly sliced
• 2 tablespoons olive oil, divided
• 1 small onion, finely chopped
• A small handful of cherry tomatoes, halved
• 1 medium-small zucchini, thinly sliced
• 1 ear of corn, husked (about 1/2 cup of kernels)
• Salt and pepper to taste
• 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. Prepare the Almond Crust:

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C). Grease a 9-inch pie plate with olive oil and coat the sides well to prevent sticking.
2. Mix the Crust Ingredients:
   In a mixing bowl, combine the almond flour, minced garlic, fresh basil, salt, and pepper. Stir in the olive oil and water, mixing until the ingredients are thoroughly combined and form a cohesive dough.
3. Press and Bake:
   Press the dough evenly across the bottom and sides of the prepared pie plate. Use your fingers or the back of a spoon to ensure an even thickness. Bake in the oven for about 18 minutes until the crust is lightly golden and firm to the touch. Set aside to cool slightly while you prepare the filling.

2. Prepare the Filling:

1. Drain the Tomatoes:
   While baking the crust, sprinkle the heirloom tomato slices with a little salt and place them between paper towels to drain for about 15 minutes. This step helps to reduce excess moisture, preventing a soggy crust.
2. Sauté the Onion:
   Heat 1 tablespoon of olive oil over medium heat in a large skillet. Add the chopped onion and cook, stirring occasionally, until golden and caramelized, about 8 minutes. Remove from heat and let cool slightly.
3. Mix the Cheese Filling:
   In a large bowl, combine the shredded Manchego and mozzarella cheeses, mayonnaise, almond flour, and half of the chopped basil and parsley. Add the sautéed onion and season with salt and pepper. Stir until everything is well mixed.

3. Assemble the Pie:

1. Layer the Filling:
   Spread the cheese mixture evenly over the pre-baked almond crust. Arrange the drained heirloom tomato slices on top, followed by the cherry tomatoes, zucchini slices, and corn kernels. Drizzle the remaining tablespoon of olive oil over the vegetables.
2. Bake the Pie:
   Place the assembled pie back in the oven and bake at 400°F for 40-45 minutes until the tomatoes and zucchini are lightly browned and the crust is a deep golden color. If the crust edges begin to brown too quickly, cover them with foil to prevent burning.

4. Finish and Serve:

1. Garnish and Cool:
   Once baked, remove the pie from the oven and sprinkle with the remaining chopped basil and parsley. Allow the pie to cool for about 20 minutes before slicing. This resting time helps the filling set, making it easier to cut clean slices.
2. Serve and Enjoy:
   Serve the pie warm or at room temperature. It pairs wonderfully with a simple green salad and a chilled white wine, making it a perfect late-summer meal.

Additional Tips

• Customize Your Pie: Feel free to customize the vegetables in this pie based on what’s available at your local farmers market or what you have on hand. Bell peppers, eggplant, or thinly sliced potatoes would make excellent additions.
• Make-Ahead: This pie can be made and stored in the refrigerator for up to two days. Reheat in a warm oven before serving.
• Gluten-Free Option: This pie is naturally gluten-free, making it an excellent option for those with dietary restrictions.

This Tomato Zucchini & Corn Pie With Almond Crust is not only a feast for the eyes but also a nutritious and delicious way to savor the late summer harvest. Whether hosting a dinner party or enjoying a quiet meal at home, this pie will surely become a seasonal favorite.