Most people say tart, but I just like the old fashioned sound of ‘tomato pie’
Preheat oven to 400 degrees F.
Prepare a pie crust either in a Pyrex pie plate or removeable bottom tart pan
My pie crust is:
2 1/4 cup all purpose flour
1/4 tsp kosher salt
12 Tbs very cold unsalted butter ( 1 1/2 sticks)
About 5 Tbs iced water (depending on the humidity conditions, but 5 is usually good)
Add the flour and salt to a food processor work bowl, pulse
Add the cold butter that has been cut into 12 or more pieces, pulse, until you get a coarse meal with pea sized chunks of butter.
Add the iced water through the feed tube until the dough just starts to start coming together, but before it forms a ball.
Remove the dough to a floured surface or just onto cling wrap. Form into two equal size disks of dough. Cover in plastic wrap and refrigerate for 30 minutes. (Second crust may be frozen if not used immediately)
Ingredients:
1 chilled pie crust
1-2 Tbs Dijon style or grainy mustard
1 tsp. Herbs de Provence**
Salt and pepper to taste
4 ounces of goat cheese or soft type cheese of your choice, (mixture of chèvre, Brie, gruyere, feta)
2 Tbs grated Parmesan
2 lbs of nice ripe heirlooms tomatoes cut into slices
Some fresh basil leaves to decorate the top of desired
Brush the chilled crust with the mustard.
Break the soft cheese into small chunks and dot evenly over the bottom of the pie.
Mix the herbs into the Parmesan, Sprinkle the Parmesan over the soft cheese evenly
Cover the cheeses decoratively with the tomato slices
Season the top with salt and pepper, watch the salt if you happen to use some feta cheese.
Bake on center rack for approx 45-55 minutes Until crust is nicely browned, and filling is a little bubbly.
Cool on a wire rack, enjoy warm or room temp.
**Herbs de Provence and French Fleur de sel sea salt are available in the Herbs & Spice Shop
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