Tomato & Cheddar Pie with Buckwheat Biscuit Crust

an easy to prepare gluten-free, savory pie great for any meal 

Tomatoes are such a versatile fruit.  Outside of the south, however, not many people will bake them into a pie like this one.  The tanginess of the tomato pairs beautifully with the earthiness of the buckwheat flour. Be sure to use thick slices of fresh tomatoes as canned tomatoes do not make a good substitution here. 

Buckwheat is a fantastic, naturally gluten-free flour. I fell in love with buckwheat when I discovered the famed Galette Bretonne (from both Brittany and Normandy) on one of many visits to France. Usually enveloping eggs, ham and gruyere cheese, these savory crepes accompanied with a glass of cold cider make a perfect lunch or dinner. My favorite place in Paris is Crêperie Saint André des Arts in Saint-Germain-Des-Prés. It's cozy and comfortable with friendly staff and the most delicious crepes I've had in Paris. I will have to do a recipe for these wonderful creations! 

When making a crust, buckwheat will tend to fall apart on it's own, so mixing it with your own blend of gluten-free flour is recommended. 

Tomato & Cheddar Pie

Serves 4




For the crust:
1 1/2 cups buckwheat flour
1/2 cup gluten free flour blend
1/2 tsp salt
1/2 tsp baking soda
1/3 cup cold butter, cut into 1/4 inch pieces
1 tbsp chopped parsley
1 tbsp chopped Thai basil
3/4 cup buttermilk

For the filling:
1 tbsp chopped parsley
1 tbsp chopped Thai basil
1/4 cup mayonnaise
1/4 cup full fat yogurt
1 small yellow onion, thinly sliced
1/4 red onion, thinly sliced
2 cloves garlic, minced
4-6 ripe tomatoes, sliced thick
s&p to taste
6 slices white cheddar


Combine crust ingredients (except the buttermilk) in a food processor and pulse until combined and resembles sand. Slowly add the buttermilk while pulsing. Invert on parchment paper, press together into a ball and set in refrigerator to cool. 

Combine first 7 ingredients in a bowl and stir to combine. Set aside to allow flavors to infuse. 

Remove ball of dough from the pantry. Cut in half, set aside half. Between two pieces of parchment, roll half the dough into a thick layer and large enough to cover the bottom and sides of a 9-inch pie pan. I prepared my pie pan by buttering the bottom and sides and lining with 9 1/2 inches parchment so that the sides were about halfway covered. Lay the dough in the pie pan and press into the sides. Par-bake your crust in a 350 oven for 10 minutes. 

Though the picture shows a version with three biscuits, I discovered that this pie is superior with a rolled crust to cover it instead. So, take the remaining dough and roll out into a thin layer. Set in between parchment sheets and top with a damp cloth and set aside.

In your crust, layer as follows 2X:
sliced tomatoes, filling, cheddar slices

Top with the rolled layer and place in a 350 oven for 1 hour or until tomatoes are soft.