Tomato pie is very popular among American people of Italian and Sicilian heritage. There are plenty of variations and our version is no exception. We have substituted the usual pine nuts with mixed nuts.
Preheat oven to 180c and grease an 10 inch oven proof flan dish at least 1 inch in depth. We have used a silicon one.
Roll out the pastry on a lightly floured board large enough to fit inside the flan.
Place the pastry carefully in the flan dish and press down. Line with greaseproof paper. Pour in dried beans, enough to cover the surface and cook in the oven for 15 minutes. Remove from oven, leave to cool on a wire rack.
Into a frying pan heat the onion and add the chopped onions, fry until tender on a medium heat. Add the chopped tomatoes and basil, stir well. Cook for 5 minutes on a low heat then remove from heat.
Into a food processor blend the tofu until smooth add the tomato purée, salt and pepper to taste and blend again. Stir into frying pan mixture.
Pour into flan dish and smooth over.
Slice the tomato and arrange on top then sprinkle with nuts.
Cook in oven for 40 minutes. Then turn off the oven and leave inside for one hour.
Vegan Calling started as a number of scribbled down notes, recipe cards and our adaptations of favourite meals!
We originally wanted to create a place for all these recipes to go so we originally thought of a cookbook. However, an online database allows us to not only avoid various stains and spills, we’re also now able to share our recipes with the rest of the web.
Non-Vegan friends that come around for meals are always surprised at how delicious our various starters, main meals, desserts and everything in between taste so good! They’re always asking how we make them so wonderful without using animal products – this site lets them and everyone else know how we do it!