Friday, October 14, 2016

Rustic Tomato Pie

We have plenty of green and red tomatoes to use up before the freezing temperatures get here and put an end to them. The last few weeks I have been using them whenever I can. This was a delicious recipe I made this week;  a cheesy crust topped with a little goat cheese, mozzarella, pesto, tomatoes, onions and you have this mouth watering Rustic Tomato Pie. I don't know about you guys, but I crave the combination of those ingredients.

The Pie Dough that I am using for this recipe is a delicious, cheesy pie dough (that would be good enough to eat alone), but almost any pie crust will work for this.

Roll out the dough.

Add a little Goat Cheese, (or you could use Feta or Boursin Cheese if you are not a fan of Goat Cheese).  A little goes a long way on any of these cheeses.

Top with Tomatoes... in any variety or stage of ripeness... the green ones add a delicious tang.

Put as many as you can fit on there.

Sprinkle with some freshly minced garlic (can you see the little garlic guys on there?)

Add a some thinly sliced onion.

.... a  drizzle of Pesto

... and just a smidgeon of olive oil for flavor.

Go ahead and sprinkle with some salt....

... then top with shredded Mozzarella. 

fold in the sides.... this.

Bake at 375 degrees for about 30 minutes.

Let cool for about 5 minutes...

.... and  serve it up.

Rustic Tomato Pie
1 recipe pie dough (enough for 2 single pie crusts) See Cheesy Pie Crust Recipe below.
4 ounces Goat Cheese, Feta or Boursin Cheese
4-6 Tomatoes, sliced
2-3 cloves garlic, crushed and minced.
1/2 medium, white onion, sliced thin.
2-3 Tablespoons Pesto ( if you don't have any Pesto handy, add a little fresh basil, or  even dried basil will work).
1-2 teaspoons Olive Oil
2-3 pinches of Himalayan salt
1 1/2 -2  cups Shredded Mozzarella Cheese.

1.   Preheat oven to 375 degrees.
2.   Divide dough into two balls.
3.   Place each ball of dough onto a floured cookie sheet or pizza stone. Roll into circles about 1/4             inch thick, and trim for neatness if desired.
4.   Layer ingredients equally onto each pie, as follows goat cheese, (the goat cheese can be                       crumbled, and lightly spread over the crust), tomatoes, garlic, onion, pesto, olive oil, salt and               Mozzarella.
5.   Gently fold up the edges of the crust.
6.   Bake for 30-35 minutes, or until cheese is just beginning to brown, and crust is golden.

Cheesy Pie Crust
1 cup Whole Grain flour (I used a combination of whole grains)
1 cup Organic White Flour (I used Einkorn flour)
1/2 cup grated Parmesan Cheese
1 cup shredded Cheddar Cheese
3/4 cup Organic Palm Shortening
1/2 cup Milk
2 Tablespoons Organic White Vinegar


  1. In a small bowl, mix together half and half and vinegar, and place in the freezer, while mixing the remaining ingredients together.
  2. In a medium/large mixing bowl, mix together flours, and cheese.
  3. Add the shortening and cut into flour and cheese mixture.
  4. Stir in milk and vinegar mixture, stirring until all the ingredients cling together; If dough is still too crumbly to cling together, add cold water a teaspoon at a time, and continue to stir until it all holds together well.
  5. When mixture clings together, form into two balls of dough, wrap in plastic wrap and place into the refrigerator for 10- 15 minutes. 

Makes 2 single pie crusts.
Delicious for any savory pies.



  1. That looks so delicious. :) I really want some.

  2. Oh my I did not know you were getting back into the saddle, I am thrilled and I love all your photos and your skill as a baker and chef and your art ability has always been amazing!!
    I am so looking forward to seeing what your up to!
    This rustic pizza looks delicious and a work of art...
    Always, Roxy