My cherry tomato plant has been growing like mad the past few weeks, so I needed to create a recipe that used a bunch of tomatoes and would reheat well (so I could eat it over several days). Enter: this tomato pie. It starts with a rosemary-olive oil crust (adapted from Amanda's Olive Oil Press-in Tart Crust on Food52) that is filled with creamy cashew cheese and fresh tomatoes. Use whatever summer tomatoes you have in your garden or find at the farmers market - they won't last forever! —Stephanie
For the filling
cashews, soaked overnight
coarse ground pepper
tomatoes, sliced into 1/2'' thick rounds
clove of garlic, minced
freshly ground black pepper
For the crust (adapted from Amanda's Olive Oil Press-in Tart Crust on Food52)
1 1/2 cups
soy or almond milk (unsweetened)
In This Recipe
For the cashew cheese: In a bender, blend together the water and cashews for about 40 seconds. Add the salt, pepper, and lemon juice and blend for an additional 30 seconds, until smooth and creamy. Remove from the blender and refrigerate until ready to use.
For the tomatoes: Place the sliced tomatoes in a colander over a bowl and sprinkle with the salt. Let sit for 20 to 30 minutes. Spread the tomatoes out on some paper towels and gently squeeze to remove the excess water. Set aside.
For the crust: Preheat the oven to 350F. In a large bowl, stir together the flour, salt, pepper, and rosemary. In another bowl, whisk the olive oil and soy milk. Add the olive oil mixture to the flour mixture and combine gently with a fork. Mix until the dry and liquid ingredients are thoroughly incorporated and form a ball, but do not overwork.
Transfer the dough into a 9'' pie or tart pan. Press the dough into the bottom and sides of the pan.
Prick the bottom of the crust with a fork. Bake for 10 to 15 minutes, until it has just started to brown. Remove and let cool.
Spread half the cashew 'cheese' in the bottom of the crust. Top with half of the tomatoes, the minced garlic, and the pepper. Cover the tomatoes with the remaining cashew cheese. Top with the rest of the tomatoes and the minced rosemary.
Bake for 30 to 35 minutes, until the tomatoes are soft and bubbly and the outside crust has browned. Place on a wire rack to cool (nobody wants hot tomatoes exploding in their mouth).
It's messy to get out of the pan, but delicious, if you eat it while still warm. Alternatively, let it cool completely before slicing.