Edge and Vertex

Today I made one of my absolute favourite dishes, tomato pie. It takes a little while to make everything but it's well worth it in the end, since I have a delicious lunch and dinner for pretty much another day. Shoes says this was the best one to date, so I thought for the first time ever, I'd share a recipe on this blog.

Obviously the next step is making it look good! Still don't have the pie crust thing down but whatever; it tastes delicious!

Pie Crust

Admittedly, the pie crust is not my recipe; I use the one from Courtney at The Fig Tree, the one she uses for her Vegetable Pot Pie (which is, by the way, absolutely delicious). I use the Lactantia garlic butter instead of unsalted butter but follow everything else.

Filling & Top

1 eggplant, thinly sliced

2-3 tomatoes, sliced

1 onion, diced

1 small package goat cheese

1/2 package fresh Mozzarella

1. Put the oven on broil.

2. Lay the tomato slices in a colander with salt and let sit for 10 minutes. Meanwhile, lay the eggplant slices down flat on a baking sheet, salt, and bake for about 15-20 minutes.

3. Roast the tomatoes and onion for about 15-20.

4. Meanwhile, prepare your pie crust and press it into your pie pan.

5. Remove your vegetables and let cool for a few minutes. Turn your oven down to 375°F. Line the bottom of the pie with the eggplant then add the tomato and onion mixture evenly.

6. Slice up your mozzarella and place on top of the tomato mixture. Add your goat cheese around the slices until the tomato mixture is covered. Place into your oven or until the crust is golden brown and the cheese is melted and golden.