Tomato cashew pie
Pies
My cherry tomato plant has been growing like mad the past few weeks, so I needed to create a recipe that used a bunch of tomatoes and would reheat well (so I could eat it over several days). Enter: this tomato pie. It starts with a rosemary-olive oil crust (adapted from Amanda's Olive Oil Press-in Tart Crust on Food52) that is filled with creamy cashew cheese and fresh tomatoes. Use whatever summer tomatoes you have in your garden or find at the farmers market - they won't last forever!
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