Monday Munchies: Tomato Goat Cheese Pie
This Tomato Goat Cheese Pie is a savory treat that you can enjoy with any time of the year! Hot in the winter or cold in the summer. Many “pies” call for a pastry crust but I think it works with an almond flour crust. In high school I had this dish and fell in love with it. I like to top it off with mozzarella. You can also use ricotta instead of goat cheese.
2 cups of almond flour
pinch of salt and pepper
4 tablespoons butter
In pie plate melt butter. Add flour and spices and mix together with your hand. Pat down to form the crust. Bake at 375 for 12-15 minutes or slightly browned.
6 oz goat cheese, softened
2 tablespoons of minced garlic
3 medium tomatoes, sliced in (about) 8 wedges each
2-3 Tbsp. basil leaves, chopped
Salt & pepper
Garnish fresh basil leaves.
In a bowl mix the cheese, garlic, chopped basil, and salt & pepper. Place the mixture in the cooked pie crust. Place tomatoes, slightly overlapping, in a design of your choice. Add freshly ground pepper on top. Bake for about 30 minutes.
With 5 minutes left of baking, remove the pie from the oven and add the full basil leaves if you want.
* You might want to check while the pie is baking to see if the tomatoes become so juicy that you might want to soak some of the juices up with a paper towel.
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