A lighter take on traditional tomato pie, this savory dish starts with cornmeal-crusted tomatoes layered with mozzarella, parmesan, and basil in a crunchy gluten-free pie crust.

Three years ago today I posted a recipe for gluten-free pie dough. It was pretty good, and I was excited to find a magical blend of alternative flours (sweet rice, millet, and oat) that baked up flaky and crisp. That pie dough inspired a whole book on gluten-free, whole-grain baking that's about to be released in just 5 days, complete with loads of seasonal pie recipes and a visual guide on how to make the perfect pie crust. (And if you'd like to nerd out on cookbook writing, hop over to The Dinner Special podcast to hear me ramble on about the whole process.)

But now, tomato pie!

Classic American tomato pie starts with buttery pie dough that gets a filled with unconscionable amounts of mayonnaise and cheese, with some token tomatoes thrown in for flavor. It's tastier than it has any right to be. I'm not one to stand against massive amounts of saturated fat, but I was thrilled to learn about this lighter, more summery version that my friend Michelle made for me and Jay one evening many years ago.

The method came from her friend and landlord, a former caterer who knows how to make food taste amazing. In typical chef fashion, he would make the pie by feel rather than by recipe, and had given Michelle a rough guide without any exact measurements. When we arrived, Michelle was dipping slices of tomatoes into a mixture of seasoned cornmeal, and layering them with parmesan and basil in a pie crust. "I have no idea if this is going to work," she said, sliding the pie into the oven.

But it did, gloriously. The result? Layers and layers of pure tomato goodness encased in a crunchy crust.

I've thought about this pie every year during the late summer when dry farmed tomatoes begin to crowd the markets. These deep red specimen are cultivated without excess water, which causes the plants' roots to dive deep into the earth for nutrients and form small fruits that are dense with flesh and flavor. They are what all tomatoes aspire to be, and I knew they would rock this tomato pie.

Being not a chef but a baker, I cobbled together a recipe. I added mozzarella because cheese, and layered the components in my favorite GF pie crust. Like Michelle that first time years ago, when I slipped the pie in the oven, I didn't know whether I'd pull out a glorious work of tomato art or an inedible pile of mush. Thankfully, it was the former.

The finished pie tastes a bit like eggplant parmesan, with the Italian flavors of basil, peppery olive oil, and sharp parmesan meeting roasted tomatoes and cornmeal. I took a tip from Sarah and salt the tomatoes first to draw off excess moisture; this makes for the most flavorful pie and helps keep the crust crisp. The cornmeal absorbs the remaining moisture, becoming soft in the oven, not unlike the breading in eggplant parmesan. Along with the cheeses, the cornmeal helps hold everything together.

Break through the crunchy top layer and the filling oozes with juicy (though not too juicy) tomatoes, fragrant basil, tender cornmeal, and gooey mozzarella. The crust shatters and flakes, buttery against a tangy, bright filling.

Who wants pie for dinner?

More Tomato Recipes:

Savory Tart & Quiche Recipes:

Use the pie crust below, or try this with one of my other pie crust recipes:

*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free tomato pie, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*

5 from 2 reviews