Goat Cheese + Tomato + Pie = HELP ME, HARRY.
I have an obnoxious amount of photos of this here Goat Cheese Tomato Pot Pie
. I couldn't help it! Cheesy, rustic-y things with a pie crust just deserve it, dang it!
Plus, I just couldn't decide on the best angle to show you. I had to show you every angle! Every side! Everything! Why am I so obsessed with exclamation points today?!
Who cares. Let's eat.
Grab a Pillsbury pie crust, some Muir Glen whole peeled tomatoes, some red onion, garlic, mozzarella cheese, Romano cheese, some fresh herbs, and garlic powder! (Goat cheese not pictured because my car was on fire.)
First, get those tomatoes drained. Goooood and drained. Pat them dry, too!
Then slice them. They'll still be pretty juicy, but not AS juicy. As they would have been. Had you not drained them. And pat th… yeah you got that.
Okay, I don't have a pie pan. Oops. BUTTT, I do have a little casserole dish, so I just positioned that pie crust right down in it, and it worked! You'll par-bake it for a little bit.
Then start layering! First go with half of the tomatoes, onions, garlic, herbs and all of the cheeses.
Then another layer with the remaining grub! Tomatoes, onions, garlic, herbs and cheeses. Then sprinkle a little bit of garlic powder and salt on top of everything.
Bake her up and...
Oh, oh my.
Where's HARRY? I need him to help me. (By the way, who is Harry?)
Oh my gosh.
I can't see.Bev suggests making this. WITH HER LIFE. For more musings, visit her blog Bev Cooks and her Tablespoon profile.