Dairy Free Heirloom Tomato Pie
This post is sponsored by FarmToFork™ Pasta Sauce.
Gooey dairy-free mozzarella. Roasted, sun-ripened Roma tomatoes. Caramelized onions. Flavor-packed FarmToFork Marinara Sauce. Oat almond chia crust. Heirloom tomatoes. Today’s recipe is a real stunner and a completely appropriate last hurrah to celebrate the last wave of beautiful farmers market tomatoes as we head into Fall. It has big tomato flavor and coziness in equal proportions. I think you’re gonna love it!
This recipe is adapted from a Southern Tomato Pie recipe I stumbled upon from Saveur Magazine. It looked so incredible I just had to try an adapted version for myself. The original is made with an all-butter wheat crust, Parmigiano and Fontina cheese. I’m opting for a dairy-free version, of course. Since that’s how we roll around here.
Why I Love This Heirloom Tomato Tart
It’s naturally protein-packed thanks to a simple oat-almond crust.
It’s made with an abundance of roasted Roma tomatoes — the flavor deepens and intensifies during roasting.
It’s filled with tons of gooey, dairy-free cheese.
It’s a total crowd-pleaser.
If you LOVE tomatoes (as I do) this recipe will totally light your fire.
It’s equally saucy and cheesy, almost like a decadent deep-dish pizza.
Speaking of sauce, let’s take a moment to love on the FarmToFork marinara sauce I’m using in today’s recipe. FarmToFork Pasta Sauces are all made with simple, clean ingredients — it’s about the closest to homemade that I’ve ever found on the supermarket shelves. The marinara, for example, is just tomatoes, tomato puree, onions, olive oil, salt, garlic, basil and spices.
Made with sustainable, non-GMO, California-grown tomatoes from two multigenerational, sustainable family farms -- Casaca Vineyards and Worth Farms – FarmToFork Pasta Sauces never contain tomato paste, added sugars or artificial colors or flavors. Each jar is basically just sun-soaked tomatoes, spices and fresh garlic, basil and onions – all carefully cooked into luxuriously simple sauces.
It’s funny how simplicity in shelf-stable products feels like a luxury these days, isn’t it?
FarmToFork also supports Big Green, a national nonprofit organization committed to bringing gardening-based education to schools and communities across the USA. FarmToFork partners with Big Green to provide resources to fund learning gardens, in addition to supporting integration of agriculture education into school curriculums and providing business mentorships to students.
Honestly, I’m really impressed with their commitment to working with sustainable family farms, creating natural trust-worthy foods and giving back to community! I hope you get a chance to check out their sauces, which are currently available in grocery and mass retailers nationally!
Anyhoo, onwards to the recipe!
Oat Almond Tart Crust
Prep time: 5 mins - Bake time: 15 mins - Makes: 1 9" tart crust
Notes: This is a very delicate, versatile, soft crust. The baked texture is like a soft oat-nut cracker. Equally nice for savory and sweet tarts and pies. What it lacks in crunch it makes up for in pure simplicity and buttery flavor.
1 cup oat flour
3/4 cup almond flour
1/4 tsp sea salt
1 tbsp chia seeds
1/4 cup coconut oil, room temp
2 tbsp water
Preheat oven to 350F. Grease a shallow 9” tart pan with coconut oil. Set aside.
In a large mixing bowl, combine the oat flour, almond flour, sea salt and chia seeds and stir together to combined evenly. Add the coconut oil to the dry mix and massage into the flour until you have a sandy mix. Add 2 tbsp water and form the mix into a soft dough ball. If the dough isn’t coming together add a little bit more water at a time until you get a smooth dough ball.
Press in the crust over the bottom and up the sides of the tart pan evenly. Use a fork to prick the bottom of the crust all over.
Bake at 350F for 15 minutes. Crust is firm when done. Cool to room temp. Crust can be refrigerated / frozen as needed if making ahead.
Heirloom Tomato Pie
Prep time: 30 mins - Bake time: 30 mins - Total cook time: 1 hour - Makes: 1 9" tart, about 8 pie slice servings
Notes: You could easily sub out the tart crust recipe offered here with a pre-made store-bought one, just be sure you pre-bake the crust for 10 mins or so before filling.
Oat Almond Tart Crust (or any pre-baked 9” tart crust)
1.5 lbs roma tomatoes, chopped roughly
1 white onion, halved and cut into crescents
1 tbsp ghee or olive oil (for onions)
1 tbsp olive oil (for tomatoes)
1.5 cups Farm to Fork Marinara Sauce
1 tsp honey (or agave / maple syrup)
1/4 tsp sea salt
1/4 tsp pepper
1 cup mayo (I used an avocado oil mayo, vegan mayo also works)
2 cups dairy free mozzarella-style shredded cheese
1-2 beautiful heirloom tomatoes, cored and sliced
handful fresh basil or parsley, chopped + more for garnish
Preheat oven to 425F. Spread tomatoes over a parchment lined baking sheet, try to get the pieces all individually spaced and not on top of each other. Roast for 30 minutes. Roasted tomatoes are done when reduced and slightly blackened on top.
While the tomatoes are roasting, set a frying pan on high heat. Add ghee and onion. Cook (stirring frequently) until the onion is caramelized, 20-30 mins.
Reduce the oven temp to 375F. Scoop the roasted tomatoes and caramelized onions into a large mixing bowl, stirring to combine. Stir in the FarmtoFork Marinara Sauce, honey, salt and pepper.
Spread the tomato mixture over the bottom of your prepared, pre-baked pie crust.
In a separate mixing bowl, stir together the mayo, vegan cheese and a handful fresh chopped basil / parsley. Spread out over the tomato layer in your pie dish. Then arrange heirloom tomato slices over top.
Bake at 375F on the center rack of the oven for 30 minutes, until cheese is golden and bubbling.
Serve warm with a garnish of fresh basil / parsley on top.
This post is sponsored by FarmToFork, a brand with a mission of nurturing communities through its support of both Big Green and its partnerships with sustainable California family farms. Check out all of their sauce varieties: marinara, caramelized onion and roasted garlic, spicy marinara and tomato basil. All words and opinions are my own. Thank you for supporting the brands that support this site!