Tomato pie - Hive Top Chef

This weeks topic on Hive Top Chef is Tomatoes. I got lucky with this. I found some roma tomatoes in the markdown bin. It is not tomato season here in Canada at all. I would buy tomatoes anyway but the ones I found were in perfect shape. I like roma tomatoes because they have less juice than the other kinds. I find them the best for cooking.

Pastry
2 cups all purpose flour
1/4 teaspoon salt
1/4 cup vegan butter
1/4 cup vegetable shortening or coconut oil
Ice water

Cut cold butter and shortening or oil into the flour until mealy and evenly distributed. Roll into a ball adding water little by little until you can roll it. Roll and place into tart or pie shell.

Bake on 350 F. for around 15 minutes. I used a countertop oven. Conventional ovens may be different. Don't cook it too much as it will go back in with the tomatoes.

Pie topping
4 or 5 roma tomatoes
1 onion
Salt to taste
Herbs fresh or dry (oregano, thyme)

Slice tomatoes add salt and bake on 350 until liquid is evaporated. It could be put under a broiler but I did not so I wouldn't have to watch to make sure it didn't burn.

Caramelize the onions in a pan with oil and when browned add a splash of balsamic vinegar and a sprinkle of salt.

When the tomatoes are cooked add them on the pie shell. Add the herbs.

Add caramelized onions on the top. Put back in the oven for around 8 minutes.

I garnished with basil pesto and cashew cream.

Cashew cream
1 cup soaked cashews
Juice of 1 lemon
2 tablespoons cider vinegar
1 tablespoon nutritional yeast
Salt to your liking

Blend until smooth adding the soaking liquid little by little enough to move the blender.

Basil Pesto
1 bunch basil
3 or 4 cloves garlic
juice of 1 lemon
1/4 cup olive oil
Salt to taste

Blend until smooth

I put random amounts of ingredients as I go so the amounts in the recipe are approximate. I like to taste and add as I go.

Thanks for stopping by

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