Cookbooks for the Summer Harvest

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PLUM TOMATO GOAT CHEESE PIE

Reprinted with permission from Simply In Season (Herald Press, 2005) by Mary Beth Lind and Cathleen Hockman-wert.

Serves 2-4

1-1/2 cups whole wheat pastry flour
7 tablespoons butter (chilled)
Cut together until crumbly.

1/3 cup extra sharp cheddar cheese ( shredded)
3-4 tablespoons water
1/2 teaspoon salt
Add and mix dough until it just comes together, adding more water if necessary. Turn onto floured surface and quickly bring together into a ball. Cover with plastic wrap and refrigerate 30 minutes. Roll out pastry on lightly floured surface into a circle about 15 inches in diameter. Wrap pastry around rolling pin and carefully lift onto a greased baking sheet.

1 egg yolk (lightly beaten)
3 tablespoons dried bread crumbs
2 pounds fresh plum tomatoes (sliced)
Brush most of the yolk lightly over pastry. Sprinkle bread crumbs on top, then arrange tomato slices so they overlap in a circle, leaving a wide border.

4 ounces goat cheese or feta cheese (crumbled)
Scatter over top of tomatoes. Turn edge of pastry in over tomato filling and brush with remaining egg yolk (mix with a little milk if there's not enough egg left). Bake in preheated oven at 350°F until pastry is golden.

2-4 tablespoons olive oil
Handful of fresh basil leaves (chopped)
Remove pie from oven and drizzle with olive oil. Season well with salt and pepper. Scatter basil leaves on top of pie and serve.