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
- olive oil
- kosher salt and cracked black pepper
- 2 prepared pie pastries
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.