Kristie's Southern summer tomato pie

Kristie’s Southern summer tomato pie

Tomato in a pie? Yes please! This savory low-carb pie is best with fresh summer tomatoes from a Southern garden. If you can’t get Southern tomatoes, just get tomatoes! This is a savory pie that you will want to make. It’s delicious served with grilled meats.

Kristie’s Southern summer tomato pie

Tomato in a pie? Yes please! This savory low-carb pie is best with fresh summer tomatoes from a Southern garden. If you can’t get Southern tomatoes, just get tomatoes! This is a savory pie that you will want to make. It’s delicious served with grilled meats.
USMetric
6 servingservings

Ingredients

Crust
  • ¾ cup (3 oz.) 180 ml (85 g) almond flour
  • 13 cup (1¼ oz.) 80 ml (35 g) oat fiber*
  • 1¼ cups (3½ oz.) 300 ml (100 g) shredded Parmesan cheese
  • 1 1 eggeggs
  • ¼ tsp ¼ tsp salt
  • 2 tbsp 2 tbsp butter or coconut oil
Filling
  • 5 (1¼ lbs) 5 (550 g) large tomato, slicedlarge tomatoes, sliced
  • 13 cup (2 oz.) 80 ml (55 g) finely slivered red onionfinely slivered red onions
  • ½ cup 120 ml mayonnaise
  • 1¼ cups (5 oz.) 300 ml (140 g) cheddar cheese, shredded

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Mix parmesan cheese, almond flour, oat fiber, egg, butter and salt. Press into a 9” (23 cm) pie plate, being sure to press the crust up the sides. When the crust is prepared, bake for 15 minutes at 350°F (175°C) and allow to cool.
  2. Place sliced tomatoes over the cooled crust. The slices should cover the crust and will be about two slices deep. Add onion slices. In a separate bowl, mix the mayonnaise and cheese together. Spread the mayonnaise mixture over the sliced tomatoes.
  3. Spread the mixture to the edges of the crust to "seal" the toppings. Sprinkle dried oregano and dried basil over the top. Bake at 350°F (175°C) for about 30 minutes. The topping will be browned and bubbly when done. Let set for at least 10 minutes before serving. Enjoy warm or cold!

Tip!

For more flavor, feel free to sprinkle chopped, cooked bacon over the tomatoes before baking the pie.

* The oat fiber can be replaced with 2 tbls of coconut flour (1 pie).

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8 comments

  1. Barbara
    Surprisingly delicious! Enjoyed!
  2. Henrik
    A small suggestion: I've made the same tomato pie for 20 years, and always with lots of onions (today: 4 medium), cut to small pieces, and simmering for 15-20 minutes with a big chunk of butter on a pan. Not to get much brown, just to get transparent. And finally, I use thyme instead of oregano / basil. Above receipt with these changes is one of my favourite lowcarb dishes, and the crust is really excellent. And of course with cherry tomatoes, if you can afford the carbs :-)
  3. Denise
    I, too, used lots of fresh thyme, from my garden. My choice of cheese is a triple cheddar cheese blend. Also, plenty of freshly ground black pepper. Superb! Kristie's recipes are the best.
  4. Aglae
    I prepared this pie today and it turned out delicious! I have to admit that I had to increase in a proportional way the amount of the mayo and cheese mix in order to be able to cover it completely! I also added some bacon squares, previously cooked, to the tomatoes before sealing.
    In summary, everyone loved it! It is so refreshing, it can be eaten hot or cold, and the crust tastes awesome!!!!!!
    Will definitely prepare again!
  5. Maria
    I have started to vary this crust because we enjoy a variety of foods. For instance, the other day I wrapped it around organic sausages, and then pressed chopped olives and finely-chopped anchovies into the pastry. The result was a much more interesting pastry.

    In the morning I rolled out the remaining pastry and cut it into circles, and filled them with blue cheese and olives, not too much, sealed them, and baked them, for breakfast.

    When I next make keto pastry I will experiment with Indian spices.

  6. Barb
    Made this today! Delicious! Does anybody know if you can freeze this?
    Reply: #7
  7. Kristin Parker Team Diet Doctor

    Made this today! Delicious! Does anybody know if you can freeze this?

    I am not sure! I know it will keep 3-5 days in the refrigerator though.

  8. Christine
    What a glorious recipe for highlighting tomatoes, which are just coming into season where I live. Absolutely delicious. Thank you!

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