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Tomato Pie

Tomato Pie with Keto Crust

The best tomato pie I have had in years
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Course Appetizer, Main Course

Ingredients
  

  • 3/4 cup coconut flour
  • 1/4 cup coconut oil-melted
  • 2 large eggs
  • 1 pinch salt
  • 1/4 cup grated parmesan
  • 3 lb tomatoes medium to large
  • 1 tsp Kosher Salt divided
  • 6 slices thick cut bacon
  • 2 shallots large
  • 2 tsp minces garlic
  • 8 oz aged extra sharp cheddar Grated
  • 1/2 cup mayonnaise
  • 1/2 cup Chopped fresh basil
  • 1/4 cup thinly sliced fresh chives
  • 1 tbsp Dijon mustard
  • 1 egg
  • 1/4 ts black pepper

Instructions
 

  • Preheat oven to 350 degrees.
    Grease baking dish with spray oil.
    Combine first 5 ingredients until crumbly. Press into baking dish pressing up sides a little.
    Bake 10-15 minutes until just baked. DO NOT OVER BAKE.
    Remove from oven and cool.
    Raise oven to 400 degrees
    Cut all tomatoes into 1/2 inch slices. Place enough slices to cover top of casserole in single layer on paper towels and sprinkle with 1/4 tsp salt. Cover with another layer of paper towels and set aside.
    Arrange remaining tomato slices on a rack over a large sheet pan. Sprinkle with 1/2 tsp salt. Bake in preheated oven for 45-50 minutes. Until wilted and slightly dried out. Cool completely about 1 hour.
    Lower oven temp to 350 degrees
    Meanwhile, cook bacon in oven over medium-high heat until fat starts to render. 4-5 minutes. Add chopped shallots and cook until bacon is crispy and shallots are caramelized 6-7 minutes more. Stir in garlic and cook 1 minute. Using slotted spoon transfer bacon mixture to paper towel on plate to drain and cool 20 minutes.
    Stir together cheese, mayonnaise, basil, chives, Dijon and egg until combined. Sprinkle with salt and pepper. Fold in bacon mixture.
    Gently spread 1/3 of cheese mixture onto par-baked crust; layer with half of roasted tomatoes in a slightly overlapping pattern. Spread another third of the cheese mixture then repeat with roasted tomato layer. Layer the last of the cheese mixture. Then layer your reserved, drained fresh tomatoes. Gently press filling into crust.
    Bake in 350 oven until filling is set about 40 minutes, Remove from oven and place on rack to stand 1 hour before serving. Sprinkle with some fresh basil and chives to garnish