Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 375 degrees fahrenheit. cut 4 of tomatoes into cubes; slice remaining tomato. on a lightly floured surface roll out pastry; fit into a 9-inch pie pan; flute edges. in a large bowl combine tomato cubes, cheese cubes, bread crumbs, flour, sugar and salt. toss until well blended. spoon into pie shell. bake 30 minutes until cheese cubes melt and tomato cubes are soft. remove from oven and garnish with tomato slices. add cheese strips. return to oven. bake 10 minutes longer or until cheese is melted and tomatoes are soft. cut into wedges and serve.

Target recipe: crust: cut in all ingredients but water till crumbly. add water and mix just until the dough holds together. press into an ungreased 9 to 10-inch pie tin. prick well, and bake 10 minutes in pre-heated 350°f oven. filling: reserve 1/2 cup cheese. sprinkle 1 cup cheese over crust. sprinkle potato flakes over cheese. spoon chopped tomatoes over potato flakes. top with remaining 1/2 cup cheese. beat eggs, sour cream, chives and salt until well blended. pour egg mixture over cheese. sprinkle with corn flake crumbs (optional). bake in preheated 350f oven for 25-30 minutes or until lightly browned and knife inserted in center comes out clean. let stand 5 minutes before serving.