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Gluten-free, Gut-friendly Heirloom Tomato Pie

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A seasonal, savory pie featuring juicy heirloom tomatoes layered over a creamy herb cheese mixture in a nutrient-dense almond flour crust. Gluten-free, anti-inflammatory, and perfect for summer produce.
Prep Time:25 minutes
Cook Time:45 minutes
Chill Time:20 minutes
Total Time:1 hour 30 minutes

Equipment

  • 9-inch pie dish or tart pan
  • mixing bowl
  • fork or whisk
  • cutting board
  • kitchen knife
  • paper towels
  • oven

Ingredients

For the Almond Flour Crust:

  • 2 cups almond flour
  • or substitute: 1¼ cups oat flour + ¾ cup almond flour for an oat-almond blend
  • ¼ tsp sea salt
  • ¼ tsp garlic powder optional
  • ¼ tsp dried thyme or Italian seasoning optional
  • 1 egg
  • 3 tbsp olive oil or melted ghee

For the Filling:

  • 2 –3 medium heirloom tomatoes sliced into ¼-inch rounds
  • ½ tsp sea salt for sweating tomatoes
  • 1 tbsp olive oil
  • 1 cup shredded cheese sharp white cheddar, gruyere, or dairy-free cheese
  • ¼ cup plain Greek yogurt or full-fat ricotta or dairy-free yogurt
  • 1 tbsp chopped fresh basil
  • 1 tbsp fresh thyme leaves or ½ tsp dried
  • Freshly ground black pepper to taste
  • Extra fresh basil for garnish

Instructions

Make the Crust

  • In a bowl, combine almond flour (or oat/almond blend), salt, garlic powder, and herbs.
  • Stir in egg and olive oil until a soft dough forms.
  • Press evenly into a greased 9-inch pie or tart pan, including up the sides.
  • Chill in the fridge for 20–30 minutes. Preheat oven to 350°F (175°C).
  • Par-bake the crust for 10–12 minutes. Remove and let cool slightly.

Prepare the Tomatoes

  • While crust is par-baking, lay sliced tomatoes on paper towels. Sprinkle with ½ tsp sea salt and let sit 10–15 minutes.
  • Blot dry with additional paper towels to remove moisture.

Assemble the Pie

  • In a small bowl, mix shredded cheese, Greek yogurt/ricotta, basil, thyme, and pepper.
  • Spread this mixture evenly over the bottom of the pre-baked crust.
  • Layer tomato slices on top in a circular pattern.
  • Drizzle with olive oil and top with a sprinkle of herbs if desired.

Bake

  • Bake at 350°F for 35–40 minutes, or until the top is lightly golden and bubbly.
  • Cool for 10–15 minutes before slicing. Garnish with fresh basil.

Video

Notes

Nutrition Information Per Serving (My Fitness Pal):
Calories: 272
Fat: 23g
Carbohydrates: 10g
Protein: 9g
Course: Breakfast, Brunch, Lunch, Side Dish
Cuisine: American
Keyword: almond flour crust recipe, blood sugar balancing recipes, gluten free brunch recipes, gluten free savory pie, gluten free tomato pie, grain free savory tart, healthy southern recipes, healthy summer tomato recipe, heirloom tomato pie, tomato pie with ricotta
Servings: 8
Calories: 272kcal