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 mins
Cook Time 1 minute min
Total Time 16 minutes mins
Course Main Course
Cuisine American, Italian
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
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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