One summer favorite of ours is Southern tomato pie. If you haven’t tried it yet, imagine a wonderfully colorful, juicy, and robust vegetable tart. It’s perfect as a breakfast dish, next to quiche or fruit salad, its great as an afternoon lunch with sweet tea, and of course, it makes the best addition to any potluck dinner! For a modern twist, drizzle with our smoky and sweet Chipotle Infused Honey!
Yield: 8 - 10 servings
Prep time: 20 mins cook time, 35 - 40 mins
Total time: 1 hour
1 Pillsbury refrigerated piecrust
1 lb. goat cheese
½ cup reduced fat sour cream
¼ cup egg whites
4 - 6 sliced heirloom tomatoes, approx.
¼ cup extra virgin olive oil from The Mighty Olive
1 tsp. oregano
1 tsp. fresh rosemary
1/2 tsp. sea salt & coarse black peppercorn - approx.
Butter infused olive oil from The Mighty Olive to grease
Drizzle: Cloister Honey: Chipotle Infused available at The Mighty Olive
Thaw piecrust as directed before molding to well greased pie dish. Pierce crust with a fork on the bottom (4 - 6 indents) and along the sides (another 4-6 indents) to prevent bubbling, then bake crust at 400F for 10 minutes until just beginning to brown. Remove from oven and set aside - Keep oven heated. In food processor combine goat cheese, sour cream, and egg whites, pulsing for several minutes until a thick, whipped consistency is formed. Next, evenly spread mixture into cooled pie crust. Slice heirloom tomatoes and coat each slice with EVOO. Layer tomatoes on top of goat cheese in a style of your choosing, and then season entire tart with oregano, rosemary, and salt & pepper. Return to oven @400F for another 35 - 40 minutes until crust has completely browned and the tomatoes have roasted. While tart bakes, add diced jalapeno, white vinegar, and crushed red pepper flakes to honey and combine vigorously. Set aside. When tart is ready, allow to cool slightly before drizzling with honey to plate & serve. Pair with additional honey on the side, if desired.