Vegan Tomato Pie
Contributed by Beth at 22DaysAgain.
- 1 vegan deep dish pie crust
- 4 large tomatoes
- 1 bunch green onions, sliced (white and green parts)
- 18 large basil leaves; reserve 5 and chiffonade the rest
- 1 cup vegan mayonnaise
- 3/4 cup mix of shredded vegan cheese (recommend 1/2 cup cheddar and the restmozzarella)
- Salt and pepper
- Juice of half a lemon
- Handful of cherry tomatoes, halved
Partially bake empty pie crust. Let cool.
Preheat oven to 375.
Skin tomatoes: Bring a large pot of plain water to boil. Have a separate bowl of iced water nearby. Cut a shallow X on the bottom of each tomato, going just through the skin. Boil the tomatoes until you see the skin loosen near the X (less than a minute) then quickly move them to the ice water to stop cooking. Slice each tomato from stem down into 1/4 inch slices, arrange on a towel-lined pan or colander and salt lightly. Let sit about 10 - 20 minutes.
Put the pie crust in the oven to bake . In a separate bowl, mix the mayo and cheeses until smooth. Stir in the juice. Set aside.
Assemble the pie:
Blot tomato slices, then use to cover the bottom of the pie crust. Sprinkle with half the green onions and basil. Add salt and pepper. Repeat. Spread the cheese mix over the completed pie. Decorate with reserved basil leaves and/or halved cherry tomatoes.
Bake for about 35-40 minutes until the cheeses are just golden and everything is cooked through.
Important: Let cool for at least 20 minutes before serving.
Photo courtesy of Beth at 22DaysAgain.