Gluten-Free Tomato Slab Pie
Feast your eyes on this beautiful gluten free Heirloom Tomato Slab Pie, a rustic tart made in a half sheet pan! This savory delight features a golden, flaky crust that cradles layers of gooey cheese and sweet, caramelized onions. Topping it all off are vibrant slices of heirloom tomatoes, their rich colors and juicy flavors taking center stage. Perfect for sharing, this slab pie is a celebration of summer’s best produce, melding creamy, tangy, and savory elements into each irresistible bite. Ideal for picnics, gatherings, or simply indulging in a slice of seasonal perfection.
Equipment
- Half Sheet Pan
Ingredients
For the pie crust
- 1¼ cups tapioca flour
- 1 cup plus 2 tablespoons cornstarch
- ½ cup sweet rice flour plus more for dusting
- ¼ cup plus 2 tablespoons sorghum flour
- 2 teaspoons granulated sugar
- ½ teaspoon sea salt
- 2¼ teaspoons xanthan gum
- 1½ cups 3 sticks cold, unsalted butter, diced
- 4 extra large eggs
For the filling:
- 1½ cups grated cheese mozzarella, jack, pepper jack, fontina are all good here
- ½ cup grated parmesan cheese
- 2 tablespoons butter
- 2 onions thinly sliced
- ½ cup chopped parsley
- 4 large cloves of garlic minced
- 2 pints of heirloom cherry tomatoes or 6 large heirloom tomatoes
- handful of basil or cilantro leaves, sliced
- 1 more egg...for the eggwash
Instructions
- Place the tapioca, cornstarch, sweet rice flour, sorghum flour, sugar, salt, and xanthan gum in your food processor fitted with the steel blade attachment. Pulse to combine. Add butter and pulse until your mixture resembles coarse crumbs. Beat the eggs separately in a bowl. Pour through the hole in the top of the processor and pulse until the mixture just comes together in a ball. Flatten into a disk on a sheet of plastic wrap, seal and freeze for 30 minutes to an hour, or until firm. (Or place in the fridge for 3 hours or longer).
- Preheat the oven to 400°F.
- Place a large sheet of parchment paper on your counter and dust lightly with sweet rice flour. Remove the disk from the freezer and place on the parchment. Dust with more rice paper and carefully roll out into a rectangle approximately one inch larger than your (half sheet) pan. Mine is 18x13.
- Place the pan upside down on your dough, and quickly flip the dough over into the pan....you might want a friend to help with this part. Tuck the edges under and press into the sides of the pan or crimp, if desired. Place in the freezer to chill for at least 30 minutes.
- Melt the butter in a large skillet over medium heat. Add the onions and cook until soft and golden, about 15 minutes. Set aside to cool.
- Take the crust out of the freezer and brush all over with a beaten egg. Top with the shredded cheese and cooked onions. Sprinkle on the parsley or basil and garlic and top with cherry tomatoes or sliced heirloom tomatoes.
- Bake for 35-40 minutes, or until crust is golden brown and tomatoes are beginning to look caramelized. Let pie rest for about 10 minutes, then top with basil leaves. Serve warm or room temperature.
Nutrition
Serving: 1sliceCalories: 464kcalCarbohydrates: 35gProtein: 9gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 152mgSodium: 514mgPotassium: 281mgFiber: 2gSugar: 4gVitamin A: 1641IUVitamin C: 23mgCalcium: 172mgIron: 1mg
Tried this recipe?Let us know how it was!