Goat Cheese and Tomato Pie

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It is tomato season and you can be sure that I take advantage of every sale while they are in abundance.  Today I snagged gourmet tomato medley at the grocery store.  I had no solid plan when I picked them up, but today I saw a pie crust, goat cheese my Mom picked up at the local farmer’s market and eggs and something clicked!  Is there anything better than delicious crust topped with cheese and perfectly in season vegetables?

You can make your own favorite pie crust with this (I recommend a crust with a bit of cheese in it to really kick it up a notch) or use a pre-made crust from the store.  It will be tasty and beautiful either way.  I swear I will be doing a crust write-up this fall when pie season is in full swing.

Ingredients:

  • 1 pie crust
  • 2 tablespoons favorite Dijon mustard
  • 1 oz package medley tomatoes or equivalent weight of your favorite tomato, thinly sliced in circles
  • 3 tablespoons herbes de provence
  • 4 large eggs
  • 4 oz goat cheese, crumbled
  • Salt and pepper to taste
  • 1 tablespoon melted butter

Directions:

Preheat the oven to 350 degrees.

Grease a tart dish or pie dish.  Roll out your crust and press it into the dish, fluting the top to your preference and cutting off any excess.

Brush the bottom of the crust with the mustard.

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Top the mustard with the sliced tomatoes, spreading them evenly over the crust and stacking them if necessary.  Try to arrange them with a variety of colors at the top since these will show through when you are finished baking.  Top the tomatoes with salt and pepper to taste.

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In a medium bowl, combine the eggs, crumbled goat cheese, herbs and salt and pepper in a bowl and whisk until fully combined.  Pour the mixture over the tomatoes.

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Drizzle the melted butter over the pie.

Place in the oven for 30-35 minutes, or until the top is nicely browned.  Keep an eye on the crust to ensure that it doesn’t get too brown.  If it does, you can make a pie shield from tin foil and wrap it around the crust to protect it.

There are many possible substitutions to this dish.  You could substitute some of the tomatoes for bell peppers or even sweet peppers.  Caramelized onions also make a tasty addition.  Chopped spinach can add a bit of dark, leafy greens.  If you add more vegetables, you may need one extra egg to cover them.  If you aren’t a big fan of goat cheese, substitute your favorite cheese either shredded or cubed.

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What did you think of today’s recipe?  Do you have a favorite type of tomato? What summer vegetables would you like to see covered by our blog?  Feel free to ask questions or tell your stories in the comments!

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