This is a great recipe to use the last of those heirloom tomatoes before tomato season is over. I picked up some beautiful heirloom tomatoes at the farmer’s market, as well as some pimento goat cheese. This recipe was perfect for my fresh ingredients. But the real reason I wanted to make this was to use two of my wedding registry items.
Just look at that pie dish!
I found a recipe on Williams Sonoma for a pie crust made in a stand mixer, not a food processor (which I don’t have). For the rest of the dish, I used a recipe from Pinterest. Hers came out much prettier than mine, but I bet mine was just as tasty! I am NOT a pretty baker.
- 1 1/4 cups unbleached all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into 1/4-inch cubes
- 3 tablespoons very cold water
- 5 ounces goat cheese, crumbled. Either buy a flavored goat cheese (I used one with pimento and seasonings). Or buy plain, and add 1 shallot, peeled and diced, and 1 1/2 teaspoon of diced fresh thyme and stir well to combine.
- 3 large heirloom tomatoes, sliced in 1/2″ slices
- Olive oil for drizzling
- Parmesan cheese, shredded – just enough for sprinkling, maybe around 1/4 cup
Preheat oven to 375. Fit your stand mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture.
Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together – you may not need to use all the water. Add 1 Tbs at a time.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie or one 10-inch galette.
Place dough in pie dish.
Using a fork, prick the dough all over. Bake for fifteen minutes until cooked through. Let cool.
Spread your goat cheese in a layer on the pie crust with a spatula.
Arrange your tomato slices in a fan pattern, with the edges of the tomatoes slightly overlapping one another.
Drizzle a little olive oil over your tomatoes. Next, sprinkle a thin layer of Parmesan cheese over the top. I kept it light on the Parmesan.
Bake for 20 minutes. Remove and let cool a little before serving. (I didn’t wait long enough and served it in a bowl, instead of in nice slices. No one has ever called me patient.