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Tomato Pie

Fills 1 pie pan

This is a great summer pie. I love the flavors of the tomato and basil combined with a tasty filling and a delightful crust! This recipe takes a little planning, but is really not difficult to make. And I have not found anyone who doesn’t like it. Thank you, Anki, for this yummy pie!



Pie Crust



1 ½ dl. graham flour
1 ½ dl. flour
½ tsp. salt
¾ dl. olive oil
¾ dl. water


Stir together the flour and the salt. Add the oil and the water and mix the dough. Do not mix the dough more than necessary. Roll out the dough and place it in a pie dish, or press it out.


Nut Filling


1 dl. cashews
2 ½ dl. soy yogurt or soy milk
1 Tbsp. oil
1 tsp. tahini sesame paste, opt.
½ tsp. salt
½ tsp. honey, opt.
1-1 ½ Tbsp. nutritional yeast flakes, opt.
½ tsp. onion powder
1 tsp. Psyllium husk


Mix the cashew nuts in a blender until finely ground. Add the remaining ingredients, except the psyllium husk, and mix well. Add the psyllium and blend again.


Vegetable Filling


2 onions, chopped
1 clove garlic, crushed
½ Tbsp. oil
1-2 tsp. pizza seasoning
1 dl. chopped frozen basil
1 can of crushed tomatoes
10-20 black olives, opt.
½ – 1 tsp. herb salt
½ tsp. fruit sugar
1-2 pinches of paprika, opt.


Preheat oven to 200°C. Sauté the onion and garlic in the oil and mix with pizza spices and the basil. Spread in an unbaked pie shell. Add crushed tomatoes and olives on onion mix and sprinkle with herb salt, fruit sugar and paprika powder. Pour the nut filling over the tomatoes. Stir gently with a fork so that it runs down between tomato chunks. Decorate with olives and tomato slices. Bake at 200°C in the lower part of the oven for 30-45 minutes until the pie starts to get a little color.

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