Bake a cherry tomato pie
This is a rich but uber healthy pie that happens to be delicious and gluten-free! Easy to put together and awesome to serve up with a side salad or as a side to another dish.
You Will Need
Chop your cherry tomatoes in half and add the red wine vinegar and salt. Mix it up and set aside to soak.
Meanwhile, steam all your veggies and separately.
Preheat the oven to 180C/350F and prepare a baking tray.
In the food processor, process the pumpkin seeds til they’re broken down to a chunky flour consistency.
Add the zucchini, oil and spices and blend til mixed.
Place onto your baking paper/silplat and roll it out thinly.
Place it in the oven and bake for 10-15 minutes, until a golden sheen appears. Tip out onto a cooling rack or large plate and set aside.
Taking the same baking sheet/silplat, place your cut cherry tomatoes cut-side down and bake for 15 minutes.
Meanwhile, blend your beans, cauliflower, mustard, cider vinegar and herbs and spices. Add more spices if required. Make sure your filling is smoothish.
Place your filling in a container and set aside. Your crackers should be cool by now, so crumble then up and place 1 cup of the crumble in your processor with the steamed parsnips and peppadews until mixed.
Take out your baking dish of choice and spray it – I used an oval 15 x 22cm dish, but an 8×8″ dish should work fine. Press in your crust and use the back of a spoon to ensure it’s smooth and evenly distributed, adding crust up the edges as well. I made mine quite thick because of the type of dish I was using, but it’s up to you/the size you use.
By now your tomatoes should just be done so take them out the oven and put in your dish for 15 minutes.
Remove the dish and place your tomatoes face-down packed tightly on top of the filling and sprinkle over more of the leftover crust crumbles to fill in the gaps.
Bake for another 15 minutes.
Turn the oven onto its grill setting and bring the dish up to the top of the oven and grill for 5 minutes.
Remove and cool a bit before serving.