The tastes of summer

When I plan a menu for the week, I grab paper, grocery list, and one or two cookbooks that I didn't use last week. This means I make sure I use all of them eventually, AND I actually know what's inside of them. (Too often, I think people buy cookbooks that sound good, and then continue to use the same two or three that they've always used, and the new ones continue to stack up.) This practice also feeds my "new recipe" addiction. One time, when I realized I'd made all of the recipes I wanted to try out of a particular cookbook, I was far less excited about using it, because then everything I made from it wouldn't have the potential of being a new, surprising kitchen victory (or disastrous kitchen failure) :-)

All of this to say that when I actually do make something more than once, it is because it is REALLY good. When I planned last week's menu, out of the blue, I decided that I really wanted the Tomato Goat Cheese Pie from the Simply in Season cookbook (one of my favorites). As I made and ate it this evening, I was SO glad I remembered this recipe :-) The goat cheese along with the tomatoes is to die for! Give it a shot!

Plum Tomato Goat Cheese Pie

1 1/2 c. flour or whole wheat pastry flour
7 T. butter, chilled
1/3 c. cheddar cheese, shredded
3-4 T. water
1/2 t. salt
1 egg yolk, lightly beaten
3 T. dried bread crumbs
2 lb. fresh plum tomatoes or 5 Roma tomatoes, sliced
4 oz. goat or feta cheese
2-4 T. olive oil
fresh fresh basil leaves

Preheat oven to 350.

Cut flour and butter together until crumbly. Add cheese, water, and salt to the dough until it comes together, adding more water if necessary. Turn it onto a floured surface, and quickly bring together into a ball. Cover with plastic wrap and refrigerate for 30 minutes. Roll out pastry on lightly floured surface into a circle about 15 in. in diameter. Wrap pastry around rolling pin and carefully lift on a greased baking sheet.

Brush most of the egg yolk over the pastry. Sprinkle bread crumbs on top, then arrange the tomato slices so they overlap in a circle, leaving a wide border. Scatter goat cheese over 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 until pastry is golden, 30 minutes.

Remove pie from the oven and drizzle with olive oil. Season well with salt and pepper. Scatter basil leaves on top of pie and serve.

Serves 2-4.