![Cheesy Vegan Tomato Pie](https://www.peacefuldumpling.com/wp-content/uploads/2019/08/5E8CCBA6-32F8-43DF-B346-6379DD10A367.jpeg)
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- For the crust:
- 1 1/8 cup unbleached, all purpose flour
- 1/2 tsp sea salt
- 6 tbsp cold butter
- 3 tbsp cold water
- For the filling;
- 1 1/2 cup cherry tomatoes, sliced in half
- 1/4 cup red onion, diced
- 3 garlic cloves, minced
- 1/2 tbsp extra virgin olive oil
- 1/4 cup fresh basil
- to taste salt & pepper
- 1/2 cup vegan shredded cheese
- For the crust:
- 1 1/8 cup unbleached, all purpose flour
- 1/2 tsp sea salt
- 6 tbsp cold butter
- 3 tbsp cold water
- For the filling;
- 1 1/2 cup cherry tomatoes, sliced in half
- 1/4 cup red onion, diced
- 3 garlic cloves, minced
- 1/2 tbsp extra virgin olive oil
- 1/4 cup fresh basil
- to taste salt & pepper
- 1/2 cup vegan shredded cheese
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Directions
1. Preheat the oven to 400F.
2. To make the crust, add the flour and salt to a large bowl and whisk together. Add the butter and cut it into the flour using a fork.
3. Add the water and stir in with a spatula until mixed well. Create a ball with the dough and roll out on a floured surface until thin and flat. Set inside an 8 inch cast iron skillet. Place in the fridge while you prepare the filling.
4. Prepare and add all of the filling ingredients to a mixing bowl. Mix well and set aside.
5. Remove the pie crust from the fridge. Sprinkle with a layer of cheese. Pour the tomato filling mix over the layer of cheese, spreading evenly. Top with a little more cheese.
6. Bake for 45-50 minutes, until the crust browns. Remove from oven and top with fresh basil.
![Cheesy Vegan Tomato Pie](https://www.peacefuldumpling.com/wp-content/uploads/2019/08/5E8CCBA6-32F8-43DF-B346-6379DD10A367.jpeg)