Savory Goat Cheese Tomato Pie

• Produce

  • 3 sprigs Thyme, fresh

• Refrigerated

  • 3 Egg whites

• Condiments

  • 3 drizzles Honey

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 Crisco to grease
  • 1 pinch Salt
  • 3 pinches Salt & pepper
  • 1 pinch Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 Pie

• Dairy

  • 1/2 cup Butter, salted
  • 1 lb Goat cheese
  • 1/2 cup Sour cream, reduced fat

Found on wrytoasteats.com

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.