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.
- 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
- 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.