Having reconnected with Fred has been wonderful and has brought with it the perk of getting to know a great bunch of guys who collectively make up the band SpiTune. This includes Mike, the bass player and fellow foodie/ blogger. Though not vegan I admire his talent and technique in the kitchen. Mike recently posted a recipe for a tomato pie that looked great. Too great, in fact, not to come up with a vegan version. So, here is my spin on his pie. Perhaps the next time I see Mike he can taste test it and see what he thinks. My gut tells me he will love it. After all, good food is good food!'
Thanks Mike for the inspiration!
Righteous Tomato Pie
For the crust (enough for two crusts)
2 cups all purpose flour
1 tsp salt
1/4 cup very cold water
3/4 cup vegetable shortening (I used Earth Balance)
For the filling:
7 small to medium size vine ripe tomatoes
3/4 cup vegan mayonnaise (I used Vegenaise)
3/4 cup Daiya mozzarella shreds
3/4 cup Daiya cheddar shreds
1/4 cup green onions, chopped, tops only
1 1/2 tbsp nutritional yeast
Chiffonade of basil, about 20 leaves
kosher salt and pepper, to taste
1 tsp paprika
First make the crust by mixing the flour and salt together in a bowl. In a separate bowl mix 1/3 cup of the flour and salt mixture and mix it with the cold water to form a paste. Set aside. With a pastry cutter or fork add the vegetable shortening to the rest of the flour mixture until the texture is like pebbles. Add the paste to the flour and shortening mixture until it can be shaped into a ball. Divide the ball in two.
Lightly flour your rolling surface. Roll the crust by the center out, lifting the roller at the end of the dough (as opposed to rolling back and forth). Roll to about an 1/8-inch thickness. Set crust aside for later.
Preheat the oven to 375 degrees.
Cut a small X in the bottom of each tomato and blanch them in boiling water for a minute or so (until the skin begins to peel). Remove from the water and run cold water over them. When cool enough to touch peel the skin from the tomatoes and slice them, Place them on a rack, sprinkle the slices with salt and allow them to drain.
While the tomatoes are draining mix the mayonnaise, cheese and green onion, salt and pepper in a bowl. Place the pie crust in a pie pan (I used a nine inch deep dish style) and trim. Sprinkle the bottom of the crust with 1 tbsp of the nutritional yeast. Remove the tomatoes from the rack and dry them with a paper towel to remove any excess moisture. Rough chop and place in the pie pan. Cover with the mayonnaise and cheese mixture. Sprinkle the remaining 1/2 tbsp nutritional yeast and the paprika on the top. Bake at 375 for about 40 minutes until crust is golden and the filling is bubbly.