4 oz. soft goat cheese (in our Deli)
1 tbsp. minced shallots
1-1/2 tsp. chopped fresh thyme
1 refrigerated pie crust
2 medium heirloom tomatoes, thinly sliced*
1-1/2 tsp. olive oil
2 tbsp. grated Parmigiano-Reggiano cheese (in our Deli)
Prep: 15 minutes, Cook: 35 minutes, Serves: 4 main or 6 to 8 appetizer
1. Preheat oven to 375°F and lightly spray a 9-inch tart pan with a removable bottom with nonstick cooking spray.
2. Mix together goat cheese, shallots and thyme in a small bowl.
3. Press pie crust dough onto bottom and sides of pan. Prick bottom with the tines of a fork and bake for 15 minutes; spread goat cheese mixture over the bottom of the crust, then top with tomato slices. Drizzle with olive oil and sprinkle with cheese. Bake for 20 minutes.
*It’s OK to substitute regular tomatoes in this recipe, too.
Tip: A serrated knife is the right choice when slicing tomatoes.