Tomato Pie – with Pumpkin Seed Pastry.

It is December 1st and here in British Columbia we are just using the last of our tomatoes out of the garden. This year before we had a heavy frost, we brought the green tomatoes inside the house and put them in a cool dark room to ripen. It worked well, so we decided to create a pie crust with pumpkin seeds and add in the last of the tomatoes from the garden.


1/2 cup corn flour (the flour and not the starch)

1/3 cup of chickpea flour

1/3 cup potato starch

1/3 cup pumpkin seeds (ground)

1/4 cup Parmesan cheese

1/4 cup cheddar cheese

1/2 cup chilled butter

1/4 tsp black pepper

1 tsp salt

1/4 cup cold water

Grind pumpkin seeds in magic bullet. Add all other ingredients except for water and pulse to mix. Add in water.

Roll pastry out with a little extra flour, on parchment paper, for an easy transfer to a pie plate. Let chill for about 20 minutes in the fridge. Meanwhile heat oven to 400°F and prepare the rest of the ingredients.


1/4 cup cream cheese, sour cream or milk

2 eggs

3-4 slices of ham, or bacon

1 onion slice thinly

1 1/2 lbs thinly sliced tomatoes

1 large bunch of fresh basil

1 Tbspn olive oil

Salt and pepper

* Prick holes in pastry and bake empty shell for 10 -12 minutes at 400°F

Cook sliced onion in olive oil, for about 5 minutes

Pulse basil and olive oil in bullet and spread over partially cooked pastry. Next layer the cooked onions and ham. Pour over blended egg and cream cheese mixture and lastly add the tomato slices. Sprinkle with extra salt and pepper.

Bake about 40 minutes, keeping an eye on the pastry that it doesn’t get too brown. You may need to turn the oven temperature down to 375°F for the last 10 minutes.

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