Vegan tomato pie

We made these mini ones and an 8 x8 square pie as well. Using Diet, Dessert and Dog‘s recipe for a summery zucchini pie, here is the recipe with our changes. This recipe is too good.

Tomato Pie with Potato Crust adapted from Diet, Dessert and Dog and  Seitan is My Motor
Crust:
2 pounds (900 g) russet potatoes, cut into large chunks
2 Tbsp (30 ml) finely ground flax meal
2 Tbsp (30 ml) chickpea flour
1/2 tsp (2.5 ml) fine sea salt
1/4 cup (60 ml) vegetable broth or stock

Filling:
1/2 cup (60 g) pumpkin raw sunflower seeds, lightly toasted
2 cloves garlic
3 green onions, cut in chunks
1/3 cup (15 g) lightly packed chopped fresh basil (we used 3 TBL dried)
1 package (12 oz or 375 g) extra firm silken tofu (such as MoriNu)
6 Tbsp (90 ml) vegetable broth or stock
1 Tbsp (15 ml) apple cider vinegar
1/2 tsp (2.5 ml) fine sea salt
1 tsp (5 ml) granulated onion or onion powder
1/4-1/2 tsp (1-2.5 ml) smoked paprika, to your taste
2 tsp (10 ml) light miso
2 tsp (10 ml) dijon mustard
1/8 tsp (.5 ml) nutmeg
1 Tbsp (15 ml) chickpea or soy flour
pepper, to taste
2 medium zucchini, washed, trimmed and sliced
(2 pounds campari tomatoes)
olive oil, if desired

Preheat oven to 375F (190C). Line a 10 inch (25.5 cm) tart pan (8 x 8 square will work) with parchment and spray sides, or spray with nonstick spray.

Prepare the crust: place potato chunks in boiling water and boil just until crisp-tender, about 5 minutes. Drain and rinse with cold water. Allow to cool completely, then grate the potatoes and place in a large bowl.

To the bowl, add the flax, chickpea flour,salt and broth and mix well with your hands. Using the back of a rubber spatula or a 1/3 cup (80 ml) measuring cup, press the potato mixture evenly into the bottom and up sides of prepared pan. Bake in preheated oven for 15-20 minutes, until the top is dry. Remove from oven and reduce heat to 350F (180C).

Meanwhile, make the filling: In the bowl of a food processor, blend the seeds, garlic, green onion and basil until you have a paste. Add remaining filling ingredients except for tomatoes and process again until smooth.

**Slice tomatoes the short way (so that you have pretty rings) and arrange on top of the crust. Reserve a few to decorate the top. Pour the filling over the tomatoes, smooth with a spatula, and then arrange the decorative topping (if desired).

Bake in preheated 350F (180C) oven 50-60 minutes, rotating the pie about halfway through, until the crust is browned and the tomatoes begin to brown. Allow to rest 5-10 minutes before serving. Makes 8 servings. May be frozen. (Great hot or cold!)

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