If you love goat cheese (or even just like it!), this savory Tomato & Goat Cheese Pie is an end-of-summer treat you’ll want to try. We served it as our Tuesday Lunch entreé along with a tasty arugula salad. Yum…
We also have it available in our Dinners on Demand freezers, so stop on by The Kitchen Shop at The Culinary Center of Kansas City to pick up a pie!
Tomato and Goat Cheese Pie
PASTRY DOUGH (enough for two (9-inch) pie crusts)
- 2 cups all-purpose flour plus more, for rolling
- 1 stick unsalted cold butter, cubed
- 1 ½ tablespoons sugar
- 1 ½ tablespoons salt
- 2-3 cups ice water
- 1 (1-pound) log goat cheese, room temperature
- 3 cups sour cream
- Salt and freshly ground black pepper
- Hot sauce to taste
- 2 very fresh tomatoes, sliced ¼-inch thick (Heirloom are best.)
- Fresh thyme leaves
Preheat oven to 375 degrees.
For the pastry dough, in a food processor, add the flour, butter, sugar, and salt. Pulse a few times, then let it run slowly. Add ice water until dough pulls away from bowl. Turn out dough onto lightly floured board, bring all together into a ball, and cut in half to make 2 dough balls. (Note: If only making one pie, wrap the second dough ball in plastic wrap and freeze for future use.) Roll one dough ball out and transfer to a 9-inch pie pan. Par-bake for 11 minutes and set aside.
For the filling, in stand mixer or food processor, whip the cheese, sour cream, salt, pepper, and hot sauce until combined. Fill pie shell about 3/4 full. Top with sliced tomatoes and sprinkle the thyme on top. Place back in the oven for 15-20 minutes or until tomatoes are roasted and cheese is bubbling. (If crust begins to brown too quickly, cover exposed edges with strips of aluminum foil and continue baking until filling is cooked.)
Makes 1 (9-inch) pie.