Tomato pies are a traditional Southern delight. Lots of the recipes out there tend to be heavy in calories and labor intensive. Our Worden Farm version is lighter and can be prepared in much less time. It is delicious, and healthy, and happens also to be vegan. This is perfect for a potluck, and presents beautifully. Serve either as an entree in large squares, or as an appetizer in cherry tomato-sized squares.
- 2 cups All Purpose flour, sifted (can use gluten-free AP flour if needed)
- 1 tsp salt
- 2/3 cup vegetable shortening
- 7 Tbsp ice-cold water
Combine tart ingredients in a food processor and pulse until ingredients are incorporated and a ball forms. Remove and shape into a flattened circle, or disk. Wrap in plastic wrap and place into the refrigerator until well-chilled, or overnight.
- 2 bunches fresh onions
- 4 Tbsp olive oil
- Pinch of salt
Trim off the root hairs and remove all of the green tops except for the bottom 3 inches. Slice thick onion rounds either by hand, or with the slicer blade of a food processor. Heat 4 Tbsp of olive oil over medium heat in a large sauté pan, then add all of the onions, and a pinch of salt. Sauté until a deep golden brown, approximately 25 minutes, stirring frequently. Remove from heat and cool to ambient temperature.
- 1 cup raw unsalted cashews
- 2 Tbsp apple cider vinegar
- 1/4 cup water
- Pinch of salt
Puree all ingredients in a food processor until creamy.
- 3 pints cherry tomatoes, washed and left whole
- 1/2 bunch scallions, trimmed, washed and finely chopped
Preheat the oven to 450 F. Sprinkle flour on the top of the dough and a rolling pin. Roll out the tart crust on a floured surface to 1/8”. Fold the dough into quarters, then gently lift and place onto an unfloured, ungreased quarter-pan baking sheet, and unfold to fit the pan. Spread cashew cream evenly over the crust, then evenly distribute the caramelized onions. Top with a single layer of tomatoes. Bake until tomatoes burst, and crust is light brown. Sprinkle with scallions and serve at room temperature.