Wendy’s Tomato Pie

Servings: 6-8       Prep: 45 minutes         Cook Time: 30 minutes

Ingredients

Crust

1 3/4 c whole wheat flour

1/4 c vegetable shortening

1/2 tsp Himalayan pink salt

3-4 Tbs cold water

Filling

2 pounds tomatoes, thinly sliced

1 baby zucchini thinly sliced

1 1/4 tsp Himalayan pink salt

1 sweet onion, chopped

1 clove minced garlic

1 1/4 tsp ground pepper

1/2 c chopped assorted herbs like chives, fresh basil, etc.

Directions

1. Preheat the oven to 450 degrees.
2. Prepare pie crust by processing flour, shortening, and salt in a food processor until it becomes a coarse meal. Slowly add water 1 Tsp at a time until the dough forms a ball.  Cover and let it sit for 30 minutes.
3. Roll the dough to 1/8″ thickness.  Place the dough into a 9″ pie tin. Trim the edges.  Bake at 425 degrees for 20 minutes or until it is golden brown.  Cool completely.  Reduce heat to 350 degrees.
4. Prepare the filling. placed sliced tomatoes and zucchini on paper towels, sprinkle with salt and let them stand for 10 minutes.
5. Meanwhile, saute onion and minced garlic until the onion is tender.
6. Pat tomatoes and zucchini dry. Layer tomatoes, zucchini, onions and herbs in the pie crust.  Top with vegan mozzarella and feta cheese and one more layer of sliced tomatoes.
7. Bake 350 degree for 30 minutes.
8. Serve warm and enjoy!