A easy and lower carb tart crust is filled with pillowy soft cheese and topped with the freshest tomatoes of summer. This low carb summer tomato and cheese pie is the perfect lunch or summer side dish whether you are eating low carb or not!
This post may contain affiliate links. I may be compensated when you purchase through these links, at no cost to you. As an Amazon Associate I earn from qualifying purchases.
Low Carb Tomato Pie
Summer is amazing for a couple of different reasons; and fresh tomatoes are at the top of the list. I set out to make a tomato and cheese pie this week, stuffing all the summer flavors into a pretty little dish. The tomatoes are the star, as it should be in summer, but the filling is pillowy with fresh home made cheese. Tomatoes and cheese come together to create an incredible low carb summer tomato and cheese pie.
My current status = spooning bits out of crust out of the tart dish because I promised myself I would eat “one slice”. I am now two slices deep and there is no safe place here. I’m spooning all the bits while I think about what to do next. I mean, does anyone else actually need to eat a piece? Could I eat the whole thing and be like “what do you mean, what have I been doing all day”?
It’s summer on the farm and everyone is outside. No one actually knows I made this yet. I could also hide it somewhere. No kids…you don’t smell anything baking. What pie in my closet?
I mean…hello…salt and pepper on sliced tomatoes is actually the official flavor of summer. When you add freshly made pillowy farmers cheese and a low carb crust, with all the summer basil swirled in, it’s magic. Summer magic.
How To Make A Low Carb Summer Tomato And Cheese Pie
- Start by making the farmers cheese. Basically bring milk almost to a boil and then adding lemon juice and letting it sit. I promise you have time for this. I don’t promise you will only eat one slice.
- Next you will make the crust ingredients in the food processor. Pulsing, adding cheese, pulse some more, add egg. Once you start pulsing the egg, the crust whips together in 10 seconds or so.
- Press it into the dish using plastic wrap. Don’t skip the plastic wrap it is really sticky.
- You cheese should be ready or almost ready. Fill the crust with the cheese mixture and spread it out. I used the plastic wrap again.
- Layer on the fresh tomatoes. Next time, I will add way more tomatoes than are pictured in this tomato pie.
INGREDIENTS YOU NEED FOR TOMATO PIE
- Whole Milk: You will need whole milk to make the farmers cheese.
- Fresh Tomatoes: Fresh summer tomatoes go on top.
- Lemon Juice: Lemon Juice helps the separate the curds from the whey to make cheese.
- Basil: Get snuggled in that fresh cheese.
- Almond Flour: Super fine, low carb flour.
- Coconut Flour: Help absorb liquids.
- Mozzarella Cheese: So good.
- Cheddar Cheese: Sharp.
- Eggs: Help leaven the crust and thicken the cheese mixture.
- Salt & Pepper: All the flavor.
It all comes together so beautifully. This would be a really great dish for entertaining if you want your friends to tell you your food is beautiful. And I do. I’m here for the beautiful food compliments.
MAKE THIS A LOW CARB BRUNCH:
- The Best Ever Low Carb Protein Pancakes
- Spicy Low Carb Breakfast Casserole
- Low Carb Cinnamon Rolls
- Fall Magic Low Carb Pumpkin Granola
Hey- you’ve made it this far, and now we’re BFF’s. If you make this recipe, I would love for you to give it a star rating below (scroll to the comments). Make sure you follow me on Instagram, Pinterest, and Facebook too!Print
1 1/2 cups Almond Flour
1/2 cup Coconut Flour
1/4 tsp salt
5 Tbsp salted butter, cold (cubed)
1/2 cup shredded cheddar cheese
1/2 gallon whole milk
1/2 cup lemon juice
1/2 tsp salt
1 cup shredded mozzarella cheese
1/4 tsp salt
2 large eggs
3 Tbsp fresh basil, chopped
1 large tomato (or more)
1/2 cup cherry tomatoes, halved
salt & pepper to taste
FOR THE CHEESE:
- Cook the Milk: bring milk just under a boil
- Separate the curds and whey: Add lemon juice and let it stand
- Remove the cheese: Wait 10 minutes and remove cheese with a slotted spoon to a fine mesh strainer or cheese cloth
- Drain the cheese: Allow the cheese to drain for 20 minutes while you prepare the pie crust
- Preheat the oven: Preheat oven to 350°
- Process crust: In a food processor, combine almond flour, coconut flour, salt, and butter
- Pulse: Pulse until the butter is pea sized
- Add cheese: Add cheddar cheese and pulse again until incorporated
- Add egg: Add egg and pulse until a dough ball forms
- Press out dough: Place dough in the middle of your pie dish and cover with plastic wrap. Press in the pie dough until your pan in covered.
- Blind Bake crust: Remove the plastic wrap and cover with parchment paper. Cover the parchment with dried beans or other weight that will not cook and place in the oven for 10 minutes. The beans with prevent the crust from rising.
- Make the cheese filling: In a mixing bowl, combine farmers cheese and 1/2 tsp salt. Add mozzarella, salt, eggs, and basil
- Top with tomatoes: Top with sliced tomato and cherry tomatoes. Sprinkle with salt and pepper
- Bake: Bake for 25 -30 minutes paying attention to the crust color
If you want you can substitute 1 1/2 cups Ricotta for the farmers cheese.
When making the farmers cheese, stir the milk occasionally until foam starts forming and then pay close attention. Stir frequently until you see it just bubbling under the surface (around 175°). Turn off the heat and add the lemon juice. The milk will separate into curds and whey. This can take 10 minutes or so.
- Category: Side Dishes
- Method: Bake
- Cuisine: American
Keywords: summer, tomato, pie, tomato pie, tomato and cheese, fresh tomato recipe, tomato and cheese pie, low carb, low carb pie, savory pie