Tomato & Goat Cheese Pie

Ingredients:

1 Pie Crust ($2.16)

2 Tomatoes ($2.48)

3 Cloves Garlic ($0.42)

4 Ounces Sweet Pepper ($0.77)

1 Red Onion ($1.69)

1 Bunch Basil ($2.49)

½ Cup Crumbled Goat Cheese ($4.49)

1 Tablespoon Sherry Vinegar ($3.79)

½ Cup Grated Parmesan Cheese ($3.29)

¼ Cup Panko Breadcrumbs ($2.48)

1 ½ Tablespoons Tomato Spice Blend (All-Purpose flour, Mustard Power, & Dried Thyme)

EVOO, Salt, & Pepper


TOTAL: $24.06

Directions:

-Preheat oven to 425 degrees F. Peel and mince the garlic. Thinly slice sweet pepper into rings. Peel, halve, and thinly slice the onion. Cut the tomatoes into ¼ inch thick slices. Pick basil leaves off stems.

-In medium pan, heat 2 tablespoons of EVOO on medium heat until hot. Add garlic, onion, sweet pepper, and season with salt and pepper. Cook 2 to 4 minutes or until softened and fragrant. Stir in vinegar and cook another minute. Remove from heat and again season with salt and pepper to taste.

-Combine Parmesan cheese and panko breadcrumbs in small bowl. Season with salt and pepper. Also combine equal parts of the flour, mustard power, and dried thyme in another small bowl.

-Start assembling the pie in this order: half the tomatoes at bottom of pie crust (season with salt and pepper), top with sweet pepper mix, half the spice blend, half the goat cheese, then basil. Repeat with remaining half of tomatoes, spice blend, and goat cheese. Top the pie with the Parmesan-breadcrumb topping and season with salt and pepper.

-Place the pie on a sheet pan. Bake for 20-25 minutes or until the topping and crust are golden brown. Remove from the oven and let stand for 5 minutes before serving.