Upside down tomato pie recipe
Gluten free, Nut free
- 2 x 400g cans diced tomatoes
- 1½ cups self-raising flour (for Gluten-free, see notes below)
- 1 teaspoon mustard powder
- 100g parmesan, freshly grated
- 50g tasty cheese, grated
- 125g unsalted butter, chopped
- 2 eggs
- 1/3 cup (80mL) milk
- 4 roma tomatoes, thinly sliced
- 1/3 cup basil leaves, shredded
Preheat oven to 180°C. Butter a 22cm (up to 26cm will work) round cake tin and line with baking paper.
Pour canned tomatoes into a sieve over the sink and leave to drain for 10 minutes.
Use a food processor to mix flour and mustard and cheeses.
Add butter and process until mixture looks like breadcrumbs. Transfer to a large bowl.
Whisk eggs and milk in a jug and pour into cheese mixture, stir well to combine.
Arrange tomatoes in overlapping circles in base of cake tin – not too many in the centre as the final product gets a bit soggy.
Spread drained tomatoes over the top and sprinkle with basil.
Carefully drop spoonfuls of batter over the tomatoes; use a knife to help you get the batter off the spoon.
Don’t try to spread it; any small gaps will fill in as the pie cooks.
Bake for 30 minutes or until a skewer inserted into the centre comes out clean.
Leave for 10 minutes before turning onto a serving plate.
- A really impressive looking dish that beautifully combines the dense cheesy base with fresh light tomato and basil flavours.
- Serve as part of a brunch, to go with soup or as scrumptious Sunday leftovers.
- To make gluten-free, use gluten-free plain flour and 3 teaspoons gluten-free baking powder
- This recipe is adapted from a Belinda Jeffery recipe.
- Recipe created by Melissa Hughes for Kidspot.