Tomato Pie

Last May my husband and I were lucky enough to celebrate our 2 year anniversary in Aix en Provence, where we ate the most incredible tomato pie for dinner one night. I have been daydreaming about that dinner ever since! Here is a quick and easy version of it.

Crust Ingredients:

2 cups flour

generous sprinkle of salt

1/2 cup iced water

1/4 cup olive oil

Filling:

6 ounces goat cheese

1 tablespoon dijon mustard

2 large tomatoes, sliced

handful of cherry tomatoes, sliced

herbs de provence

Preheat oven to 400 degrees. Mix the dough ingredients in a food processor, then form a ball of dough with your hands. (If necessary, add more water or flour to attain your desired dough consistency). Spread into the bottom of a pie dish, then refrigerate for 10 minutes. Spread the mustard over the pie dough and sprinkle with herbs de provence. Arrange the cheese in dollops, then cover with tomato slices. Bake for 30 minutes, and let cool before serving. Pie time!