Dairy-Free Savory Southern Tomato Pie
Discover the rich, comforting flavors of a classic Southern dish reimagined with a modern twist in this Dairy-Free Savory Southern Tomato Pie. This recipe features sun-ripened tomatoes layered with a creamy dairy-free mayonnaise mixture infused with sautéed onions, garlic, fresh basil, and a hint of Dijon mustard for a flavor-packed punch. Nutritional yeast adds a cheesy depth, making it perfect for dairy-free diets. Nestled in a flaky vegan pie crust and topped with golden breadcrumbs, this tomato pie combines traditional Southern comfort with allergen-friendly ingredients. Ready in just over an hour, it’s an ideal centerpiece for brunches, casual dinners, or potluck gatherings. Whether you’re vegan, dairy-intolerant, or simply love wholesome dishes, this tomato pie delivers bold flavors sure to please.
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Recipe Information
Ingredients
- 4 ripe tomatoes
- 1 teaspoon salt
- 1 vegan pie crust
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 0.5 cup fresh basil leaves, chopped
- 0.5 cup dairy-free mayonnaise
- 0.25 cup nutritional yeast
- 1 teaspoon black pepper
- 1 tablespoon dijon mustard
- 0.5 cup breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Slice the tomatoes into 1/4-inch thick slices. Sprinkle them with 1 teaspoon of salt and place on paper towels to drain excess moisture.
Blind bake the vegan pie crust according to package instructions until lightly golden. Set aside to cool.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and continue to cook for another 1 to 2 minutes. Remove from heat.
Pat the tomato slices dry with a paper towel and layer a third of them into the bottom of the cooled pie crust.
In a medium bowl, mix together the sautéed onions and garlic, chopped basil, dairy-free mayonnaise, nutritional yeast, black pepper, and dijon mustard.
Spread half of the mayonnaise mixture over the first layer of tomatoes, then repeat layering with half of the remaining tomatoes.
Top with the rest of the mayonnaise mixture, then with the final third of the tomato slices.
Sprinkle breadcrumbs evenly over the top of the pie.
Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and the pie is heated through.
Allow the pie to cool slightly before slicing and serving. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.3 g | 168% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4444 mg | 193% | |
| Total Carbohydrate | 99.7 g | 36% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 19.8 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1504 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
