Tomato and Goat Cheese Pie

In the summer, immediately when I hit the supermarket door, I hear soft murmurs coming from the vegetable aisle.  It never fails – every time I am led to big, plump, juicy tomatoes whispering:  “eat me.”  I have a huge weakness for these luscious veg-fruits, so you can only imagine my excitement when I baked them in a flakey golden crust with my all-time favorite cheese.

Super Easy Tomato and Goat Cheese Pie

  • 6 large beefsteak tomatoes
  • 9 oz goat cheese
  • 4-5 garlic cloves, minced
  • basil
  • thyme
  • oregano
  • olive oil
  • kosher salt and cracked black pepper
  • 2 prepared pie pastries

 

For Filling:

Preheat oven to 375 degrees.   *Remove skin from tomatoes and slice into thick segments.  Layer tomatoes to cover the bottom of first prepared pie crust.  Top with 1/3 of the goat cheese, garlic, herbs, drizzle of olive oil and salt/pepper.  Repeat two more times and cover with second pastry, sealing the edges.  Bake for 40 minutes or until golden brown remove from oven and let pie rest for 10-15 minutes before slicing.  Serve with a balsamic tossed arugula salad.

* To remove skin from the tomatoes, cut an x on the bottom of each and blanch in a large pot of boiling water for a quick few seconds.  Remove from water and cool in a bowl of ice water. Once cooled the skin will easily peel off.

For pastry dough:

(Pastry Recipe from Gourmet.com)

  • 3 cups unbleached all-purpose flour
  • 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 teaspoon fine sea salt
  • 8 to 10 tablespoons ice water

To Make dough:

  • Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
  • Drizzle evenly with 8 tablespoons (1/2 cup) ice water and gently stir with a fork (or pulse in processor) until incorporated.
  • Squeeze a small handful: If it doesn’t hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.
  • Turn out mixture onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute butter. Gather dough together with scraper and press into 2 balls, one slightly bigger than the other, then flatten into disks. Chill each disk, wrapped in plastic wrap, until firm, at least 1 hour.

 

 

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3 Comments

Filed under All Posts, Goat Cheese, Recipes, Seasonal - Summer, Vegetables

3 responses to “Tomato and Goat Cheese Pie

  1. Grant is so lucky that he proposed to you first…

  2. Frannie

    YUM!!!!!!!! I love tomatoes AND goat cheese!! Layton loves goat cheese so much, he would put it in everything if he could. I will def have to try this!!!

  3. Annie

    Um helloooo! This looks amazing!!! You know how I love goat cheese not to mention when it is surrounded by pastry dough you can do no wrong!!! This is going in my recipe book for sure!

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