Makes 6-8 servings
For the crust:
1 prepared refrigerated pie crust
2 tablespoons shredded or fresh grated parmesan cheese
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
For the filling:
1/2 pound fresh mozzarella cheese thinly sliced into medallions
1/2 pound goat cheese, sliced thinly (or crumbles)
1/2 to 3/4 cup prepared pesto sauce, divided.
2 pounds mixed heirloom tomatoes, peeled and sliced 3/4 –inch thick
Kosher salt and pepper for seasoning
1 teaspoon fresh thyme leaf or ¼ teaspoon dried leaf thyme
Preheat oven to 375 degrees.
Roll out dough on a lightly floured surface. Sprinkle with the parmesan cheese, pepper and salt and gently press into the dough. Lift the crust carefully with your hands or with a rolling pin and fit into a deep dish pie pan. Roll rolling pin over top of pan to trim dough flush with rim and trim excess crust. Flute edges.
Line shell with foil and fill with pie weights, dried beans, or rice. Bake on the middle oven rack for 10 minutes. Carefully remove foil and weights and bake until golden, about 12-15 minutes more or until browned. Cool in pan on a rack.
Filling the pie shell:
Arrange one half of mozzarella and one half of the goat cheese in bottom of shell place the mozzarella at the 1, 3, 5, etc o’clock position and the goat cheese at the 2, 4, 6, etc. o’clock position. Drizzle with one half of the pesto or to taste. Arrange one half of the tomato slices, overlapping, on top of cheese. Season with salt and pepper. Repeat the layering, but this time place the mozzarella in the 2, 4, 6, etc. position and the goat cheese in the 1, 3, 5, etc. position, top with pesto and tomatoes and top with the leaf thyme. Place back in the hot oven for 5-8 minutes. Serve at room temperature. Recipe provided by Chef Scott Wilson of www.thelegacygardencookbook.com ©