Tomato Pie and Fresh Goat Cheese

Sweet and Savory, a Perfect dish for a Summer Lunch al Fresco !
Here’s another version with store bought pie dough.

3 Large Tomatoes – (I use Coeur de Boeuf when in season)
3 Large Tablespoon of French Dijon-style Mustard
250 Gr. of Goat Cheese (You can also use Aged Cheddar Cheese cut in slivers)
2 Tablespoon Honey
Salt & Pepper to taste
2 Tablespoon of Thyme
1 large Egg, beaten

115 Gr. of Butter (Frozen… yes frozen)
1 1/2 Cup of All purpose flour sifted
Pinch of Salt
Pinch of Sugar
1/3 Cup of Cold Water

Begin by preparing the dough. Using a cheese grater, grate the frozen butter in a large bowl. Sift the flour, salt, sugar over the butter and start incorporating the butter int the flour then slowly add the freezing cold water in the dough, 1 tablespoon at a time, until the dough takes shape. Cover in cling film and refrigerate for 45 minutes until the dough is firm and cold.
Preheat your oven at 170 Celsius and line a baking sheet with parchment paper.
In the meantime cut your tomatoes in large slices and cut your goat cheese in small pieces.
Roll out the dough in a circle, about 1/4 cm. thick and place on the baking sheet.
Spread the Mustard and cover the surface, leaving about 4 cm around.
Spread the goat cheese (I have also used Aged Cheddar Cheese with great success) to cover the surface.
Place your tomatoes as well and sprinkle Thyme, Salt & load of Cracked Pepper.
Fold the perimeter of the dough and brush the dough with the beaten egg.
Drizzle the honey over the tart and bake in the over for about 1 hour.

TIP DU JOUR – You can use store bought pie crust or flaky pastry and it also works beautifully.
I use different types of cheese, the more pungent, the better, leaving a contrast in flavors.
You can also omit the Honey –
I have used all kinds of tomatoes – from Heirloom to Italian Tomatoes, which are dryer and the tart a little more dry.

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