Heirloom Tomato & Goat Cheese Pie
Flaky whole wheat pie crust, herbed goat cheese, and juicy summer tomatoes make for an easy, quintessential summer pie.
Ingredients
- all-butter pie dough recipe below
- 8 oz goat cheese
- 1/4 cup fresh herbs like basil parsley, oregano, and chives
- 1/4 teaspoon each salt pepper,many garlic powder
- 4 medium heirloom tomatoes I used 2 medium + 1 pint of cherry tomatoes-either way works
- A drizzle of olive oil plus extra salt and pepper, for topping.
- Extra fresh basil for topping
All-Butter Pie Dough
- 1 1/4 cups all-purpose flour white whole wheat flour, or a combination of the two
- 1 Tablespoon cane sugar
- 1 stick 8T cold salted butter, cut into small cubes
- a pinch of salt
- 4-5 Tablespoons cold water
Instructions
- 1. First, make your pie dough. Put all ingredients except water into a mixing bowl, then use a pastry blender, fork, or your fingers to smash the butter into the flour. When butter is approximately the size of chickpeas, drizzle in 4 Tablespoons of water and mix with a wooden spoon until a shaggy dough forms. If very dry, add the last tablespoon of water. Use your hands to form it into a ball, then cover the bowl with plastic wrap and chill dough for at least 20 minutes.
- 2. Mix goat cheese, any combination of fresh herbs you have, and spices in a small bowl. Set aside. Slice tomatoes 1/4 inch thick or less.
- 3. Preheat oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper. Roll out pie dough with a sprinkle of flour into a large circle, about 16 inches across. Transfer to the prepared pan.
- 3. Spread dough with goat cheese, leaving a 2-inch border around the edge. Layer on the tomatoes, and drizzle them lightly with olive oil. Sprinkle a big pinch of salt and pepper over the tomatoes.
- 4. Fold the edges of the crust up over the tomatoes, pressing gently, to form a crust. Put pie on the center rack of the oven and bake for 20 minutes. Turn the oven to broil, and broil on high for 5 minutes, or until crust is beginning to darken and the tomatoes have caramelized. Keep the pie on the center rack while broiling so the crust doesn't burn.
- 5. Let pie cool for 5-10 minutes, then top with a sprinkle of fresh basil. Enjoy warm, room temp, or even cold from the fridge leftover. This pie will keep for up to days in the fridge, if you can resist eating it all at once.