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.

Pie Crust:

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.

 

Pie Filling:

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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