Heirloom Tomato, Basil and Goat Cheese "Pie" (With a Rice, Millet, and Quinoa Crust)

By WinnieAb
July 29, 2010
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Author Notes: I've got loads of heirloom tomatoes in my garden (I planted more than 10 different varieties this year), so I'm always looking for new ways to use them. I wanted to showcase the lovely colors of the tomatoes in a savory pie but without a typical crust, and here's what I came up with. I used a combination of red, orange and green zebra tomatoes, but feel free to use your favorites. WinnieAb

Serves: 6-8

Brown Rice, Millet, and Quinoa Crust

  • 1/3 cup short grain brown rice
  • 1/3 cup millet
  • 1/3 cup quinoa
  • 2 1/2 cups water
  • 2 tablespoons olive oil
  • 1/2 tablespoon honey
  • 1 teaspoon sea salt
  1. Combine brown rice, millet, and quinoa with water. Bring to a boil, cover and reduce heat to a simmer, and cook until water is absorbed and the grains and quinoa are tender (or prepare in a rice cooker, like I did).
  2. Allow to cool and add olive oil, honey, and salt. Mix well and press evenly into a deep dish pie plate.
  3. Bake in a 300 degree oven for 40 minutes. Remove from oven and allow to cool.

Tomato Pie

  • 1 prebaked rice, millet, and quinoa crust (see above)
  • 3-4 large tomatoes (or 2-3 large tomatoes and several smaller tomatoes)
  • about 20 fresh basil leaves
  • 1/2 cup crumbled goat cheese (you could also use feta or sliced mozzarella), or more to taste
  • olive oil
  1. Slice tomatoes and layer them in the pie, alternating layers with basil leaves, crumbled goat cheese, and a drizzle of olive oil. If your tomatoes are different colors, you can make 1 layer for each color. I sliced my tomatoes fairly thick, so I had three total tomato layers (if you slice them thinner, you might end up with more).
  2. Bake in a 300 degree oven for 30-40 minutes, until crust is brown and tomatoes and cheese are cooked and bubbly.

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