Tomato Pie

The tomatoes in this picture, photographed by The Magnificent Boris, were grown in my own yard from seeds that I planted. One of my neighbors told me "they'll never grow", but I really proved her wrong.
A different neighbor made a tomato pie from her homegrown tomatoes and it made our mouths freak out with happiness, so I had to share her recipe with you!

RACHEL’S TOMATO PIE

Filling:
2 or 3 large ripe tomatoes or 2 cups of cherry tomatoes, sliced
2 or 3 cloves of garlic, minced
Handful of basil leaves, chopped
1 Tablespoon olive oil
2 Tablespoons apple cider vinegar
¼ teaspoon salt

Pie crust:
½ cup brown rice flour
½ cup spelt flour
¼ teaspoon salt
2 Tablespoons olive oil
Approximately ¼ cup cold water

Topping:
2 ounces shredded cheddar cheese
2 ounces grated parmesan cheese

Combine sliced tomatoes and all other filling ingredients into a bowl. Cover and let
marinate at room temperature for about 6 hours or so.
Spray a 9 inch pie plate with spray oil.
For the pie crust, mix flours and salt, add olive oil and stir with a fork until mixture
resembles corn meal. Add water, just a little at a time while stirring with the fork, until the very moment it holds together in
a ball. Flour a wooden cutting board with spelt flour and roll out the dough into a circle with a rolling
pin. Transfer to the oiled pie plate.
Sprinkle about ½ of the cheeses onto the crust, add the marinated tomatoes, top with
the remaining cheeses.
Bake at 425 until crust is browned, about 30 minutes. Cool to room temperature before
serving.