- 4 shallots or equivalent amount of leek whites, minced
- 3 garlic cloves, minced
- 4 tbsp. butter, divided
- 1 tbsp. Dijon mustard
- 9-inch pie shell
- 1 lb. assorted heirloom tomatoes, sliced 1/4-inch thick
- 6 oz. goat cheese, crumbled
- A healthy bunch of basil, cut into very thin ribbons
- 1 tbsp. cider vinegar or lemon juice
- 1/2 cup bread crumbs
- 2 oz Pecorino Romano
- Salt and pepper to taste
- Set oven to 250 degrees.
- Lay out tomato slices on parchment over cookie sheets; salt them and bake for 15-20 minutes until a little bit dry and wrinkly.
- In a small pan, sauté shallots and garlic in 1 tablespoon of butter until tender, about 3 minutes. Stir in mustard, and set aside.
- Pull tomatoes and set oven to 400 degrees.
- Place pastry shell in a 9-inch pie dish and blind bake for 20 minutes. I use pie weights but you could use beans.
- Pull pie shell. Layer in half of the tomatoes and season with pepper, then spread shallot mixture over top.
- Add goat cheese and half of the basil, distributing evenly.
- Layer in remaining tomatoes, and season with pepper.
- Drizzle with vinegar or lemon juice, dot with 1 tablespoon of butter and top with remaining basil.
- In a small bowl, combine bread crumbs, remaining 2 tablespoons of (now softened) butter and Pecorino. Sprinkle evenly over tomato filling.
- Bake 30-40 minutes, or until topping and crust are golden brown.