Monday, June 2, 2014

tomato pie with vegan parmesan

My sister in law makes a tomato pie for holiday dinners, and I wanted to have a go at creating a vegan version. After a few attempts, I think I got it. Both sweet and tart, with the crunchy topping, it's so good warm out of the oven, but re-heats beautifully.

for the parmesan-
1/2 cup raw cashews
3 TB nutritional yeast
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt

for the crust-
1 cup flour, plus a little bit more for rolling out
1 cup vegan butter
3/4 tsp salt
a few tablespoons of ice cold water

5-6 large roma tomatoes
fresh cracked pepper

For the parmesan, blend everything together in a food processor. Set aside. This will make more than you need, but it's a good thing to have around, it's great on pasta and pizza.

Preheat the oven for 375.
Wipe the food processor clean and pulse together the flour, butter and salt a couple of times. Slowly add the water until the dough just begins to come together. If you remove the lid and press the dough, it should stick together. Scrape out the dough onto a floured cutting board and roll out to a rough roundish shape, drape over a pie dish and bake for 12 minutes until the crust begins to turn light golden.
While that's baking, thinly slice the tomatoes. Roma tomatoes seem to have less juice, so if you use another kind, knock out some of the seeds and juice.
When the crust comes out of the oven, arrange the tomatoes, sprinkle over with a drizzle of good olive oil, some black pepper, and a good bit of the vegan parmesan cheese. Bake for 15 minutes, rotate and bake for another 15-20 minutes until everything is golden brown.

Let the pie rest before slicing.

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