Tomato & Goat Cheese Pie with Sweet Pepper & Basil

Tomato & Goat Cheese Pie

with Sweet Pepper & Basil

Group Created with Sketch. 40 min
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  • icon-servings Created with Sketch.
    3 Servings
  • icon-nutrition Created with Sketch. Est. 590 Cals/serving

In the venerable tradition of American Southern cooking, tomato pies like this one hold a special place. The flakiness of the pie crust, the tangy silkiness of the goat cheese and the natural, complex sweetness of the summer sweet pepper and tomatoes create a hearty meal full of delicious flavor. When assembling your pie, seasoning the tomatoes with salt and pepper is essential. It will bring out their taste and harmonize the elements of the dish, creating something truly unforgettable.

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ingredients
Tomato & Goat Cheese Pie with Sweet Pepper & Basil
Title
  • 1 Pie Crust
  • 2 Tomatoes
  • 3 cloves Garlic
  • 4 oz Sweet Pepper
  • 1 Red Onion
  • 1 bunch Basil
  • ½ cup Crumbled Goat Cheese
  • 1 Tbsp Sherry Vinegar
  • ½ cup Grated Parmesan Cheese
  • ¼ cup Panko Breadcrumbs
  • 1½ Tbsps Tomato Pie Spice Blend (All-Purpose Flour, Mustard Powder & Dried Thyme)
tried-and-true
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tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Peel and mince the garlic. Cut out and discard the stem, ribs and seeds of the sweet pepper; thinly slice into rings. Peel, halve and thinly slice the onion. Cut the tomatoes into ¼-inch-thick slices. Pick the basil leaves off the stems; discard the stems.

Cook the aromatics & sweet pepper:
2 Cook the aromatics & sweet pepper:

In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, onion and sweet pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Stir in the vinegar; cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Remove from heat and season with salt and pepper to taste.

Make the Parmesan-breadcrumb topping:
3 Make the Parmesan-breadcrumb topping:

While the aromatics and sweet pepper cook, in a small bowl, combine the Parmesan cheese and breadcrumbs; season with salt and pepper to taste. Stir in enough olive oil to moisten the mixture slightly.

Assemble the pie:
4 Assemble the pie:

Layer half the tomatoes onto the bottom of the pie crust in an overlapping pattern; season with salt and pepper. Top with the cooked aromatics and sweet pepper, half the spice blend, half the goat cheese and the basil; drizzle with olive oil and season with salt and pepper. Repeat with the remaining tomatoes, spice blend and goat cheese.

Top the pie:
5 Top the pie:

Evenly top the assembled pie with the Parmesan-breadcrumb topping; season with salt and pepper.

Bake the pie & serve your dish:
6 Bake the pie & serve your dish:

Place the topped pie on a sheet pan. Bake, turning halfway through, 20 to 22 minutes, or until the topping and crust are golden brown. Remove from the oven and let stand for 5 minutes before serving. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Peel and mince the garlic. Cut out and discard the stem, ribs and seeds of the sweet pepper; thinly slice into rings. Peel, halve and thinly slice the onion. Cut the tomatoes into ¼-inch-thick slices. Pick the basil leaves off the stems; discard the stems.

2 Cook the aromatics & sweet pepper:

In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, onion and sweet pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Stir in the vinegar; cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Remove from heat and season with salt and pepper to taste.

Make the Parmesan-breadcrumb topping:
3 Make the Parmesan-breadcrumb topping:

While the aromatics and sweet pepper cook, in a small bowl, combine the Parmesan cheese and breadcrumbs; season with salt and pepper to taste. Stir in enough olive oil to moisten the mixture slightly.

4 Assemble the pie:

Layer half the tomatoes onto the bottom of the pie crust in an overlapping pattern; season with salt and pepper. Top with the cooked aromatics and sweet pepper, half the spice blend, half the goat cheese and the basil; drizzle with olive oil and season with salt and pepper. Repeat with the remaining tomatoes, spice blend and goat cheese.

Assemble the pie:
Top the pie:
5 Top the pie:

Evenly top the assembled pie with the Parmesan-breadcrumb topping; season with salt and pepper.

6 Bake the pie & serve your dish:

Place the topped pie on a sheet pan. Bake, turning halfway through, 20 to 22 minutes, or until the topping and crust are golden brown. Remove from the oven and let stand for 5 minutes before serving. Enjoy!

Bake the pie & serve your dish: