For last night’s dinner, I had a deep dish pie crust, a package of goat cheese and a can of whole tomatoes to use up. This is what I went with. In the original recipe, found on Tablespoon!, the cook waxes so rapturously about it I couldn’t help but try it out. Seriously, this was a sensual experience for her. It’s pretty funny. With a toddler clinging to my knee, most of my cooking experiences are less “sensual” and more “grit yer teeth and get ‘er done” but this pie was really good all the same. I used the pie instead of a Pillsbury pie crust – I think it would probably be better with the Pillsbury, but I can’t be picky about stuff like that right now.
Goat Cheese Tomato Pot Pie
1 refrigerated Pillsbury pie crust
1 (28 oz) can Muir Glen whole peeled tomatoes
1/2 large red onion, thinly sliced
4 cloves garlic, minced
1 tablespoon fresh oregano
1 teaspoon fresh thyme
3 ounce softened goat cheese
2 cups shredded mozzarella cheese
1/2 cup shredded romano cheese
1/2 teaspoon garlic powder
1 pinch coarse salt and freshly ground pepper
Preheat oven to 350 F.
Unroll and place the pie crust inside a 2 quart baking dish, or a pie pan. Bake for 10 minutes.
In the meantime, drain the tomatoes and pat them as dry as you can. Slice them.
Arrange half the sliced tomatoes in the bottom of the parbaked pie crust. Layer half the onions on top, followed by half the garlic, half the thyme, oregano, goat cheese, mozzarella cheese and romano.
Then layer with the remaining tomatoes, onions, garlic, herbs and cheeses. Lightly sprinkle the top with the garlic powder and a small pinch of salt.
Bake for 30 minutes, or until the cheese is starting to brown and bubble.