Tomato Pie


*pie dough (lower crust only)

* ¼ - ½ cup plain breadcrumbs (approx)

*1 pound vine-ripened tomatoes, sliced very thin

*1-2 Tablespoons Flying Olive's Tuscan Herb Extra Virgin Olive Oil

*2 cloves garlic, minced

*sea salt (herbed if you prefer extra flavor) and pepper, to taste

*1 cup goat cheese, crumbled to form the top crust.


Preheat the oven to 375º.

Roll the pie dough out on a well-floured work surface. Transfer the rolled out dough to a pie pan (shallow is better). Chill the crust for 15 minutes.

Spread the breadcrumbs into the bottom of the pie crust until it is well coated. Put the first layer of sliced tomatoes on top of the breadcrumb mixture so that they completely cover the bottom and overlap slightly. Drizzle a little Flying Olive's Tuscan Herb EVOO over the tomatoes and season with garlic, salt, and pepper to taste. Repeat in layers until all the tomatoes and garlic are used up. Sprinkle the goat cheese over the top.

Bake on a cookie sheet until the crust is golden brown, about 45 minutes. Serve warm.

Submitted by Barb L.