If you ever wondered what heaven would look like, here. it. is.
Pretty dreamy, right?
There’s something particularly special about a recipe that tastes soo good and looks SO major that you can’t decide which you love more. I mean you see these pics, yes? I’m dying just looking at them. But the taste you guys! The taste is everything too. Because if you’re a goat cheese and tomato lover, this recipe is basically a dream come true. The texture is deliciously light and fluffy, the tomatoes are blistered into a kaleidoscope of color, and a buttery, flaky, golden pie crust hugs it all together. Frankly it’s a miracle I didn’t take this to the house in one sitting (I tried). But what I did do is eat it for dinner one night, enjoy it as a side another night, and served up the last few pieces as an appetizer with friends!
Which means? This is crazy versatile AND crazy delish, a.k.a. the ultimate kitchen win/win.
Recently I’ve been vibing with dishes that look super high-maintenance but are actually a total breeze — fancy feeling food without a fancy fussy effort? I’m digging it. This pie pretty epitomizes that mantra to a T, and one look at the recipe and you’ll clearly see why.
It all starts with a homemade pie crust that comes together in <10 minutes and with only 4 ingredients — It’s honestly super simple for any skill level, so even novice bakers should give it a try. Next comes the dreamy goat cheese filling, which is a deceptively easy mix of egg whites, goat cheese, and sour cream, all blended in your food processor into whipped, cloud-like perfection. And of course there’s the heirloom tomatoes (be sure to get color variety), a heavy dose of fresh thyme, and a final drizzle of honey, because honey and pie go perfectly.
There’s just something so romantically rustic about this whole dish, I could seriously gush about it forever. As I mentioned the goat cheese filling is positively luscious, but the tomatoes, thyme, and honey drizzle add so many complimenting elements it practically makes my head explode. The tomatoes get perfectly roasted in the oven, slightly crisp on the outside but warm, bubbly — not mushy! — on the inside. The thyme lends a wonderfully earthy, aromatic flavor that really enhances the tomatoes savory notes, and the drizzle adds just the right amount of sticky, delicious sweetness.
Heavenly, right? xo
Savory Goat Cheese Tomato Pie
Ingredients:
- CRUST:
- 1/2 cup Salted Butter
- 1 1/2 cups All Purpose Flour, sifted
- pinch of Salt
- pinch of Sugar
- 1/3 cup Cold Water – approx.
- FILLING:
- 1 lb Goat Cheese
- 1/2 cup Reduced Fat Sour Cream
- 3 Egg Whites
- 4 – 6 Sliced Heirloom Tomatoes – approx.
- a few pinches Salt & Pepper
- several sprigs Fresh Thyme
- 2 tbsps Extra Virgin Olive Oil
- a few drizzles of Honey
- Crisco to grease
- Pie weights and/or dry beans
Directions:
- Begin by preparing the dough. Using a handheld cheese grater grate butter into a small bowl, then freeze for 10 minutes. While butter freezes, combine flour, salt, and sugar in large mixing bowl.
- When ready, whisk cold grated butter into flour mixture until a mealy texture takes hold, then slowly begin adding water, 1 tablespoon at a time, until dough takes shape. Next, gather dough in a ball and transfer to lightly floured surface before shaping into a flattened round. Tightly wrap in plastic wrap, then refrigerate for 45 minutes until dough is firm and cold.
- Meanwhile, in food processor combine the goat cheese, sour cream, and egg whites, pulsing for several minutes until a thick, whipped consistency is formed. This can be left at room temperature until needed.
- Next, on cutting board slice heirloom tomatoes, then season generously with salt, pepper, and thyme.
- Pre-heat oven to 400F. Amply grease pie dish with Crisco.
- With a floured rolling-pin roll out the chilled dough into a 1/8″ thick sheet, then transfer to pie dish — Use a scissor to cut off any excess, then mold the dough to the dish as tightly as possible. Pierce crust with a fork several times on the bottom and along the sides of the dough, then line with parchment paper. Fill with pie weights, then bake for 10 minutes until just beginning to brown. Remove from oven — Keep oven heated.
- Compose pie with a layer of goat cheese, tomatoes, goat cheese, and lastly the remaining tomatoes. Drizzle with olive oil, then bake for 35 – 40 minutes until crust has completely browned and the tomatoes have roasted. Serve immediately, plating with drizzles of honey as desired.
>> this tutorial is great for understanding how to use pie weights.
