Savory Heirloom Tomato Pie
Savory Heirloom Tomato Pie
Heirloom tomatoes at peak season ripeness make this pie a crowd pleaser on a hot summer night.
Equipment
Ingredients
Savory Pie Crust
- 3 cups all-purpose flour
- ½ tsp dried thyme
- ½ tsp salt
- ½ tsp ground pepper
- 4 tbsp Unsalted butter cold, cut into pieces
- 4 tbsp Vegetable shortening cold
- 3 tbsp extra virgin olive oil
- ¼ cup water cold
The Filling
- 10 oz fresh goat cheese chevré room temp
- 3 tomatoes heirloom, different colors, sliced
- 2 cloves garlic sliced thin
- ½ cup basil leaves
- ¼ tsp salt
- 2 tbsp extra virgin olive oil
- ¼ tsp fresh ground pepper
- ¼ cup Parmesan cheese
Instructions
For the Crust
- Place flour, dried thyme, salt, and pepper in the bowl of a mixer with the paddle attachment and mix.
- Add the butter and shortening and mix until the dough resembles oatmeal.
- Drizzle in the olive oil.
- Slowly drizzle in the water mixing until the dough just comes together. You may need more water or it may take less water. See note below.
- Once the dough comes together, place on a cutting board dusted with flour and pat into a disk. Wrap in plastic and refrigerate 1 hour.
- When the dough is chilled, roll out on a flat surface dusted with flour.
- Place the rolled-out dough into a prepared tart pan. You will have more dough than you need. Freeze the left over dough for future use. See note below.
- Place in a 375° oven and blind bake for 7 minutes.
- Remove from oven and let cool.
For the filling
- Mix the goat cheese in a bowl until creamy.
- Spread the cheese evenly over the cooled pie crust.
- Layer the slices of tomato, garlic, and the basil leaves over the cheese.
- Sprinkle with salt and pepper.
- Drizzle the olive oil.
- Top with Parmesan cheese.
- Bake in the 375° oven for 20 minutes.
- Let cool before serving.
