Guys, I made something I never thought I would. A southern style tomato pie. Cheesy (totes primal) gluten free, grain free goodness, with fresh tomatoes and basil. Slathered in creamy mayo — say what? Yeah, cheese and mayo.
I first tried tomato pie a couple of years ago when my husband's mother brought a few slices of one to our house. I had never had it before and instantly fell in love. From the first bite, I knew this was something that I couldn't eat on a daily basis, unfortunately, unless I wanted to end up as round as the tomatoes used in this thing of beauty. Creamy and rich, gooey cheesiness cascading over summers' beautiful tomatoes, all on a flakey, chewy crust — it was seriously a dream come true.
I was never served a tomato pie again, but just recently starting thinking about it again, and realized just how easy it would be to paleofy it. So paleofy it I did.
I'm not a baker. Let's just get that cleared up now. Everything you see on this blog that is baked is truly either because of divine intervention, or a great modification on some old baked paleo recipe I've found along the way. So for this delicious dish, I didn't dare risk it with my crust. I grabbed a bag of Paleoful's Pizza Crust Mix because I figured it would work well with this savory pie, and a pie crust wast just out of my skill set.
After making the dough, I rolled it out on parchment paper, flipped it into a well greased cast iron (or pie pan) mended any breaks in the crust, building the edges up halfway of the side of the pan, layered with ripe beefsteak tomatoes and basil, then topping with the creamy mixture of cheese and Primal Kitchen Foods Mayo.
After baking, it was pure tomato pie heaven. Something I need to consume regularly? Probably not (hey, I had a salad with it, for good measure.) But a great dish to have every now and then? Abso-freaking-lutely.
Want to make your own? Try it now!
You will need:
First, slice your tomatoes and sprinkle with salt. Put them in a colander to sweat out excess liquid.
Preheat oven to 400 and make pizza dough according to the bag's instructions.
Roll out the dough on parchment paper into a large circle and flip into a greased pie pan or cast iron. If your dough breaks, you can mend the edges. Build and push up the edges about halfway up the side of the pan. I added a little ghee to the dough here.
Bake for 7 minutes and remove from oven. While crust is baking, shred cheese (1 Cup) and mix with mayo.
Layer tomato and basil on the crust — I got about 2 layers of tomato high in mine. Sprinkle the whole thing with salt, pepper, and garlic powder. Finally, spread the cheese and mayo mixture over it all as evenly as possible.
Finally, you can shred some parmesan over the top to fill in any gaps from the mayo cheese mixture.
Bake for about 10 minutes until everything is baked and melted. I broiled for a few after to get the cheese a little crispy and fully melted.
Remove, let cool slightly, cut, and serve.
*EDIT: we ate 2 slices the first evening I made this, leaving 6 in the fridge. After 24 hours, we opened one of the containers with the leftover pieces, fingers crossed that it would still be delicious, and were shocked at how well the crust held up in the fridge. Usually moisture from heat can wreck havoc on crusts in a fridge, but this Paleoful mix lived to be enjoyed for another day! SWEET!
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