With just three main ingredients, this pie could not be simpler. Its sweet and savory notes do their part to round out a buffet table for a brunch, or a slice can cozy up to a side salad for an ideal pairing for lunch. This dish first came together for me last year when I had leftover heirloom tomatoes after assembling my Salmon Salad... A Deconstructed Platter. I had a pie crust in the freezer that thankfully wasn't freezer burned. Stroke of luck. Some goat cheese and a few supporting characters to enhance the flavor and a pie is born. This time I used vine ripe tomatoes and it was just as lip smacking good. Our guests each had a second slice.
1 pie crust (store bought or homemade. I used a gluten free version so I could enjoy it)
5-7 large tomatoes, (heirloom if you can but any hearty tomato will work)
2/3 c (approx) goat cheese
Salt, Pepper, Olive oil
In a 350 degree oven, blind bake the crust until slightly golden brown. Then arrange first layer of tomatoes in a circular fashion. Sprinkle with salt and pepper and dot with goat cheese. Do the same to create a second layer and repeat until pie crust is filled. Bake until the cheese melts and tomatoes are bubbly. Add basil ribbons and drizzle with olive oil right before serving. For an added touch to enhance all the flavors, sprinkle flake salt on top.
Now that tomatoes are in season, bake 'em up, serve 'em up to your heart's delight; tomato red.