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Vegan Tomato Pie

Vegan Tomato Pesto Pie

A healthy, plant-based twist on a Southern classic. Featuring a savory risotto crust and fresh Roma tomatoes layered with basil pesto or dill mint pesto.
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Course Main Course
Cuisine American, Italian
Servings 3 pies

Equipment

  • 3 pie pans

Ingredients
  

Pie Crust

  • 2 1/2 cups arborio rice
  • 2 tsp salt, divided
  • 1 pinch saffron (approximately 1 tsp)
  • 2/3 cup nutritional yeast
  • 1 cup panko (use gluten free if needed)
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 2 tsp dried thyme
  • 1 pinch red pepper flake (optional)

Pie Filling

  • 10 Roma tomatoes, sliced
  • 3/4 cup pesto of choice*
  • 3/4 cup panko
  • 3 tbsp minced garlic

Instructions
 

Pie Shell

  • Add rice, saffron, and 1 tsp of salt to a large pot. Cover with 10 cups of water and bring to a boil. Simmer 18 minutes. Drain rice.
  • In a large bowl, mix drained rice, nutritional yeast, 1 tsp of salt, oregano, thyme, basil, and red pepper flakes if using. Stir to combine.
  • Spray each pie pan with a bit of olive oil spray.
  • Add 2 cups of rice mixture to each prepared pie pan. Press firmly down into an even layer.
  • Cook pie shells for 25 minutes at 400 degrees. Remove from oven and cool while you broil tomatoes.

Pie Filling

  • While rice is simmering, slice tomatoes. Push seeds out of each slice. Lay slices in a single layer on paper towels. Sprinkle with a bit of salt and let sit. This will allow any excess water to sweat from the tomatoes and prevent the pie from becoming soggy.
  • Broil tomato slices on high for 5 minutes and remove from oven Cool for 15 minutes.
  • Spread a layer of broiled tomatoes on top of each pie crust.
  • Brush 1/4 cup of pesto on top of the tomato layer for each pie.
  • Add a second layer of tomatoes on top of the pesto for each pie.
  • Bake pies at 425 degrees F for 20 minutes.
  • Sprinkle 1/4 cup of panko and 1 tbsp of minced garlic on top of each pie and bake for 2 additional minutes for a crispy finish.
  • Allow pies to cool for 20 minutes before cutting. Refrigerate any leftovers and reheat in oven or air fryer.
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