Skip to main content

Goat Cheese Tomato Pot Pie

Bev Cooks Recipe by
(13 reviews)
Goat Cheese Tomato Pot Pie
  • Prep Time 20 min
  • Total Time 50 min
  • Servings 4
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Goat Cheese Tomato Pot Pie

Those five words together, are you even kidding?

Ingredients

1
Pillsbury™ Refrigerated Pie Crust
1
(28 oz) can Muir Glen™ organic 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

Directions

  • 1 Preheat oven to 350°F.
  • 2 Unroll and place the pie crust inside a 2 quart baking dish, or a pie pan. Bake for 10 minutes.
  • 3 In the meantime, drain the tomatoes and pat them as dry as you can. Slice them.
  • 4 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.
  • 5 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.
  • 6 Bake for 30 minutes, or until the cheese is starting to brown and bubble.
  • 7 Serve immediately!
See Step By Step

Step By Step  

Goat Cheese Tomato Pot Pie

As prepared by Bev Cooks,

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.

 

Ingredients for Goat Cheese Tomato Pot Pie

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.)

 

Draining tomatoes

First, get those tomatoes drained. Goooood and drained. Pat them dry, too!

 

Sliced tomatoes

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.

 

Pie crust in a casserole dish

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.

 

Layering onions, garlic, herbs and cheeses

Then start layering! First go with half of the tomatoes, onions, garlic, herbs and all of the cheeses.

 

Another layer of onions, garlic, herbs and 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...

 

Goat Cheese Tomato Pot Pie, ready to eat, close up

Oh dear.

 

Goat Cheese Tomato Pot Pie, viewed from above

Oh, oh my.

 

Goat Cheese Tomato Pot Pie, ready to eat

Where's HARRY? I need him to help me. (By the way, who is Harry?)

 

Goat Cheese Tomato Pot Pie, with slice out of dish

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.
See Recipe
Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (13)

Add a Review

From Around the Web

powered by ZergNet