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Spring is here, and it’s time to grab your favorite bottle of wine, a delicious snack, and sit out on your deck with friends. Kate Hull, marketing assistant at Grand Targhee Resort, shared her favorite spring recipe with me and I can’t wait to make it. This delicious tomato pie is filling enough for dinner on it’s own or a crowd pleaser at summer gatherings! 
You can use either small cherry tomatoes or large tomatoes for this and an assortment of herbs. To boost the flavor, use a mixed herb goat cheese instead of plain goat cheese crumbles. Serve this tart with a glass of Jackson Hole Winery Red and you’ve got yourself the perfect meal.
Ingredients
- 1 9-inch piecrust
- 3 tablespoons Dijon mustard
- 1 ½ ripe tomatoes, seeded
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 tablespoons fresh basil, roughly chopped
- 2 eggs
- 4 ounces goat cheese crumbled
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat the oven to 350 F.
- Cut your tomatoes, not too thin but not too thick. I like to seed about half of them so it isn’t too runny, but feel free to seed them all or none if you wish.
- Brush the Dijon mustard at the bottom of the piecrust.
- Arrange the tomatoes, overlapping slightly.
- Season to taste.
- Roughly chop the basil and scatter over the veggies.
- In a separate bowl, beat together the eggs and goat cheese.
- Pour over the tomato and herbs. Drizzle the olive oil over the filling.
- Bake for 30 to 40 minutes until the top is golden brown. If your crust edges get too brown too quickly, cover the edges of the pie with foil.
Posted in Daily Dish
