A non-traditional Tomato Pie with zucchini and farro is a great way to showcase summer tomatoes. The farro and zucchini give some texture, and a little gruyere is the perfect topping for this healthy dish. Great as a main dish, side, or even for breakfast.
Course: Side Dish
Prep Time: 20minutes
Cook Time: 30minutes
3tomatoes(medium to large size)
1largesquash(about 1 lb)
salt and pepper(to taste)
1cupfarro(cooked; in chicken broth or water; rice can be used in place of farro)
Preheat oven to 375º. Spray a glass pie dish or casserole dish with cooking spray.
Peel 2 of the tomatoes and chop fine discarding the seeds, you will want about 1 cup of diced tomatoes. Slice the remaining tomato for the top of the pie. Cut squash into ¼ inch slices and cut into quarters.
Heat olive oil in large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for about a minute. Add squash and season with salt. Cook until the squash is starting to get soft but is not mushy. Add chopped tomatoes, thyme and salt and pepper. Cook for about 10 minutes until the mixture has cooked down, Stir in the cooked farro and remove from heat.
Whisk together eggs in a large bowl and add vegetables and 1 cup of cheese. Combine and place in prepared dish. Sprinkle the top with a little cheese and place sliced tomatoes on top. Top with remaining cheese and season with salt and pepper.
Bake for 30 minutes until the top is starting to brown and the vegetable mixture is bubbly. Remove from the oven and let sit for about 10 minutes before serving.
Barbara's Notes + Tips
To save time, make the farro ahead of time. It will save in the refrigerator for several days.
Any type of tomatoes can be used, just blot them dry.
For more flavor use chicken broth when cooking the farro instead of water.
If you don't have fresh thyme, use 2 teaspoons of dried.