Description
A wholesome, crustless tomato pie packed with farro, squash, and melty gruyere — perfect for a hearty vegetarian meal.
Ingredients
Scale
- 3 tomatoes, medium to large size
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup onion, chopped
- 1 large squash (about 1 lb)
- Salt and pepper to taste
- 3 teaspoons fresh thyme
- 1 cup farro, uncooked
- 3 eggs
- 2 cups gruyere, grated
Instructions
- Preheat oven to 375°F (190°C).
- Cook farro according to package directions and set aside.
- In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent.
- Add chopped squash and cook until tender. Season with salt, pepper, and fresh thyme.
- In a large bowl, whisk eggs. Stir in cooked farro, sautéed vegetables, and grated gruyere.
- Slice tomatoes and set a few aside for topping. Chop the rest and mix into the farro mixture.
- Pour mixture into a greased baking dish. Top with reserved tomato slices.
- Bake for 30–35 minutes, or until set and golden.
- Let cool slightly before serving.
Notes
Perfect as a main or hearty side dish. You can swap gruyere for cheddar or mozzarella if preferred.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 4g
- Sodium: 410mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 95mg
Keywords: tomato pie, farro, vegetarian, squash, crustless pie