3tbs grated sharp white cheddar cheese (any sharp cheese should do)
1 egg yolk
3 Tbs dried bread crumbs (homemade if possible)
14oz pearl tomatoes, sliced (1lb of any ripe tomatoes should do)
4oz goat cheese
Place flour and butter in food processor, process until crumbly. Add the cheddar and 2-3tbs of water. Process in short bursts until mixture just comes together, adding a little extra water if necessary.
Turn the mixture out onto flat, floured surface, and bring together into a ball. Wrap pastry dough in plastic wrap, refrigerate for at least 20 minutes.
Preheat oven to 350 degrees. Roll out pastry dough onto floured surface, into a circle about 14 inches in diameter. Wrap the pastry dough around the rolling pin, and gently lift onto a non-stick baking sheet (or floured baking stone).
Brush most of egg yolk over pastry dough, and sprinkle with breadcrumbs. Arrange the sliced tomatoes so that they slightly overlap each other, leaving a wide border around the edge. Crumble the goat cheese over tomatoes. Sprinkle pie filling with a light herb mixture (Fines herbs would work well).
Turn the edge of the pastry dough in over the tomatoes, and brush the crust edge with remaining yolk (mix with just a little bit of milk if there is not much yolk left).
Bake for 35-45 minutes, or until pastry is golden and cheese is melted.
Optional-Drizzle with extra-virgin olive oil, sea salt, and freshly ground black pepper. Scatter the top of the pie with fresh basil leaves.
Recipe slightly adapted form “Homestyle Vegetarian”, Bay Books