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Published: Aug 25, 2016 · by Jennifer

Tomato and Goat Cheese Pie with Biscuit Crust

Name: Tomato and Goat Cheese Pie
Prep time: 75 min
Cook time: 30 min
Total time: 105 min
Yield: 5 people
Ingredients: 2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp kosher salt ((less if using fine salt)); 6 Tbsp unsalted butter (cold, cut into 1/2-inch cubes); 3/4 cup buttermilk ((or make your own buttermilk by adding 2 tsp. lemon juice or white vinegar to 3/4 cup regular milk)); 1 1/2 lbs roma tomatoes (sliced about 1/4-inch thick); 1 cup goat cheese (crumbled (don't crumble too fine - leave quite chunky)); 1/2 cup Parmesan (coarsely grated(I use the large holes on my box grater)); 2 large eggs; 1/4 cup heavy 35% whipping cream; Freshly ground pepper; 6-8 leaves Fresh basil, whole or torn a bit if really large); Additional Parmesan for sprinkling on top of tomatoes

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This Tomato and Goat Cheese Pie with Biscuit Crust features roasted tomatoes, a layer of fresh basil leaves, a cheesy goat cheese and Parmesan filling all atop a thick biscuit crust.

When I started out on this little pie adventure, I had intended to make a Southern Tomato Cheese Pie – the classic pie with a biscuit crust, tomatoes, cheddar cheese and a topping involving more cheese and mayonnaise. I have no doubt that it’s a fabulous pie, but somewhere along the way to making that pie, I made this pie. While definitely inspired by the classic, it is decidedly different, but a still wonderfully delicious tomato pie :)

So I decided to call it Northern Tomato Cheese Pie, with a tongue-in-cheek nod to my north-of-the-border spin on the southern classic. I kept the biscuit crust, because … biscuit crust!! On top of that is a cheesy filling, with chunks of goat cheese, Parmesan, a couple of eggs to hold it all together (but not so much egg that it became a quiche), a touch of cream and lots of pepper. Then there’s a layer of fresh basil leaves. Topping it all of is a generous layer of fresh, thick-sliced roma tomatoes.

This pie is pretty much all my favourite flavours all together in one slice and it was everything I imagined … and more! The biscuit crust bakes in to a generous base, that pairs beautifully with the tangy cheese and rich, roasted tomatoes. This would be a great meatless dinner served with a side of fresh greens, a delicious and pretty brunch dish or a lazy weekend breakfast treat.

Make this in a skillet or use any deep-dish pie plate and enjoy it warm or at room temperature.

Cook’s Notes for Northern Tomato and Cheese Pie with Biscuit Crust

Be sure to leave your goat cheese in nice-sized chunks, as there is possibly nothing nicer than finding those big puddles of warm goat cheese in your pie later :)

Don’t skimp on the tomato layer. As you can see from the “slice” photo (below recipe), the biscuit layer cooks up nice and thick, so you want to keep your topping in balance. I did one layer of over-lapping tomatoes, starting from the outside, then added another ring around the outside.

The top, exposed edge of the biscuit crust browns quickly. Check your pie around 20 minutes in and place a piece of aluminum foil loosely over-top if edge is brown enough already, to prevent further browning.

Even though it’s the height of fresh tomato season, with lots of great tomatoes available, for my money, nothing beats a roma/plum tomatoes for this type of dish. They release less moisture, they hold their shape well when roasted and they keep their awesome rich red colour.

Fresh basil leaves are a really nice addition to this pie, so if you can use them, I’d highly recommend that. If unavailable, a generous sprinkling of dried basil leaves would work.

Don’t forget the finishing salt. While I do add salt and pepper to the top of the pie before baking, I love to finish with some Maldon salt crystals. It’s a small touch that make a big difference in the finished dish.