Dave and I have only been married 1.5 years, so sometimes I still get surprised with things I didn’t know about him. Like how much he likes tomatoes – but only the slicing kind, not baby cherry tomatoes. Apparently my man harbors a deep deep love for all things tomatoey! I, too, love tomatoes (all kinds!) and had recently seen a tomato pie recipe. It looked so good! I decided to make it last night for dinner, but ended up redoing a lot of it to fit ingredients we had on hand, and to be gluten free (we shared dinner with Dave’s family and his mom is gluten-intolerant).
Tomato Pie (gluten free) (inspired by Emily)
- 1c. uncooked millet
- 2c. vegetable broth
- 1c. water
- 1 egg
- 1/4c. parmesan cheese
- 4T. basil pesto, divided
- 3/4c. spinach, chopped, loosely packed
- 1 onion, chopped
- 1T. olive oil
- 1/2t. garlic salt
- 4 cloves garlic, minced
- 3 large slicing tomatoes
- 1/2-1c. mozzarella cheese, shredded (optional)
- 4T. italian seasonings, divided
- 1/2c. fresh basil, chopped, loosely packed (optional)
Combine the water and vegetable broth in a small saucepan and bring to a boil. Add the millet. Return to a boil. Cover and let simmer 20-25 minutes, or until all the water is absorbed. Remove from heat. Let sit 5 minutes, then fluff millet with fork.
While the millet is cooking, slice the tomatoes into thin, 1/4″-1/2″ slices. Place on sheets of paper towel to absorb some of the moisture.
In a small skillet, heat the olive oil. Add the chopped onion, garlic salt, and garlic. Saute until just brown and tender. Set aside.
Add the egg, parmesan, and 2T. italian seasonings to the cooked millet. Mix well. Divide the mixture in two. Press mixture into two greased pie plates. Bake at 350 for 20 minutes.
Once your crust has baked, begin assembling the pie. First, spread 2T. basil pesto on the bottom of each crust. Add half of the onion and garlic to one pie crust, half to the other. Spread evenly.
Arrange tomato slices evenly over each pie crust. Top with spinach and fresh basil. Add another layer of tomatoes.
Top with remaining italian seasonings, basil and mozzarella. Drizzle basil pesto on top as well, if desired. Bake in oven at 350 for 30-40 minutes, until cheese is melted and bubbly. Serves 6.
Loved loved loved this! I didn’t have fresh basil but I can only imagine how much more that would have made this dish pop. As it was, it turned out delicious. The pesto and tomatoes and crispy (but still soft) crust… amazing! Everyone really liked it, but especially Dave! We can’t wait to make it again!
The dish probably took about an hour to prepare and assemble, and while it was a few different steps, it didn’t feel overwhelming or hard. While it cooked I boiled some corn on the cob. And snapped this adorable picture of Mosie, napping in the kitchen window.
We had a fun day yesterday – church, then hanging out at home, doing some yardwork, and enjoying dinner and a movie with Dave’s family.
Are you a tomato lover or a tomato hater?
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