Technically this is a galette/crostatta/free-form pie, but let’s not get technical.
I’ve been on vacation all week and my brain can’t possibly handle over-complicating this pie with a fancy name.
What you really need to know is that a flaky, buttery whole wheat crust gets slathered in herbed goat cheese, topped with juicy summer tomatoes, drizzled with olive oil, and baked until golden and bubbly.
I’m going weak in the knees just thinking about it.
The first step to making an excellent pie is figuring out the crust situation.
While normally I might say you could buy a store-bough version if you’re in a rush, I’m going to urge you to make this crust yourself.
Yes, really.
I promise it’s not hard or scary.
All it takes to make a killer pie crust is flour, butter, and water. I like to add a pinch of salt and sugar, too. The storebought stuff has something like 18 ingredients and tastes like disappointment and cardboard. There’s no room in your life for that kind of negativity; just make your own crust!
You can find my favorite recipe over on Quonquont Farm’s site. I made a half batch with mostly whole wheat flour, since I wanted a more hearty, rustic flavor for this pie. Whole wheat flour has more character, which is a good thing in this simple pie.
If you have to use store bought, I’d go with puff pastry instead. At least that way you’ll get some flakiness.
But, wait, don’t read that! Make your own, darn it!
I love everything about this pie. It’s super easy to make, doesn’t take too long to cook, and tastes just as good warm as it does room temperature or cold.
Leftovers keep for days and days in the fridge (if you can possibly keep from eating it all at once), and for all its rustic charm, this pie somehow manages to look pretty elegant.
The crust is hearty enough to pick up a slice and eat it like pizza, and won’t fall apart if you wanted to bring it to a barbecue or picnic.
If you’re skeptical of goat cheese, this might be the best introduction to it. Kevin, who gets uncomfortable when goat cheese comes near anything he’s eating, ate this pie and liked it. His only suggestion was that I put some fresh corn on it next time, since tomatoes and cheese is a little boring, for his refined tastebuds dontchaknow.
Excuuuuuse me.
I hope you love this pie as much as I do. The combination of flaky crust, creamy cheese, soft, slightly caramelized tomatoes and basil is otherworldly.
There’s been no cell service or reliable wifi at the lake house, so I’m posting a little late today. I hope this recipe finds you in time to add a savory pie to your weekend to-do list! I’m guessing a leftover slice or two would make a welcome addition to your lunch at work on Monday, too.
If you make this pie, let me know how it turns out! Comment below or snap a photo and share it with me on Instagram so I can invite myself over for pie.
Heirloom Tomato & Goat Cheese 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.
