Rosemary Tomato Goat Cheese Pies

I have this fun tomato story for you while you salivate over these pictures of Rosemary Tomato Goat Cheese Pies.

Rosemary Tomato Goat Cheese Pies ~ www.onefineshindig.com

Tomatoes for me have always been on the line for me between a fruit and a vegetable. I use them as a vegetable all the time – pasta sauces, salads, salsa etc., but I also eat them just like an apple all the time. The best ones are the sweet juicy tomatoes that are just firm enough to get good bites out of. I think that is one of the best summer treats – warm, sweet tomatoes freshly picked.

Rosemary Tomato Goat Cheese Pies ~ www.onefineshindig.com

It was one of those moments I had a little over a year ago. I had picked up some tantalizing heirloom tomatoes from the farmers market and they were just calling to me on the counter. I grabbed one and bit in. It was amazing, one of the best tomatoes I had ever had. It was as though it grew in a sugar field, it had more sweetness in every bite. I was in snack heaven as the juice dripped down my chin.

While I munched away, I took a stroll around my garden and admired my tiny little plants thriving and getting stronger in the spring sun. I was about two thirds through with my tomato when it fell out of my hand in into a particularly soft mound of dirt essentially covering it with dirt. I was so sad, I almost cried! I decided to give it a proper burial in a open square of my raised garden beds hoping that it might grow.

Rosemary Tomato Goat Cheese Pies ~ www.onefineshindig.com

Only a week or so went by before I saw hope. A tiny little sprout had appeared and was aimed at the sun growing with all it’s might. I was ecstatic! Growing the plant would mean I could have those amazing tomatoes all the time! So, I nurtured it. I watered it. I gave it tomato food. I even made a natural pest repellent to keep the nasty tomato worms away. I almost went as far as to start singing to it. This is how much I love these tomatoes.

Rosemary Tomato Goat Cheese Pies ~ www.onefineshindig.com

Rosemary Tomato Goat Cheese Pies ~ www.onefineshindig.com

Finally, I saw blossoms, then small green tomatoes appeared. I loved going out every day to water it and watch the magic of growth. Then we got bad news. We had to move. I had planted my now four foot tall tomato plant in a raised planter bed that we couldn’t take with us. Obsessively I began researching how to move a plant of this size, even going as far as to ask some local experts for their opinion. They said it couldn’t be done, that it was too large to move.

My grandfather on the other hand, who has alzheimers, had quite a different opinion. He said as long as you take as much of the roots as possible then plant it in the deepest pot you can, as long at the top couple leaves are above the dirt, it would grow now roots and continue to thrive. I listened to him and did exactly that. It worked. It totally worked! The plant was shocked for awhile but it came back.

Rosemary Tomato Goat Cheese Pies ~ www.onefineshindig.com

This year after nurturing the plant all winter, I started to see a lot of blossoms. More that ever before. Since then I have been able to harvest five or six gorgeous tomatoes from it’s branches. They are even better than I remembered. Absolutely worthy of eating like an apple.

Oh yeah this recipe. Umm, four ingredients, really easy and super delicious. Great little snack or appetizer. I’ll definitely make these again. (By the way this is a tomato from my famous plant!)

Rosemary Tomato Goat Cheese Pies ~ www.onefineshindig.com

 

Rosemary Tomato Goat Cheese Pies
Yields 20
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Ingredients
  1. 1 14 ounce box rolled pie crust (2 crusts)
  2. 10.5 ounces goat cheese, room temperature
  3. 3 small to medium tomatoes, sliced thin
  4. 2 tablespoons rosemary, chopped fine
Instructions
  1. Preheat the oven to 400 degrees.
  2. Place 10 wide mouth canning ring molds with lids upside down on your work space. Spray each lightly with cooking spray.
  3. Lay one pie crust flat on a cutting board and cut out as many circles of dough as you can with one of the rings. Place circles of dough into the ring molds. Gather any dough scraps and roll out with a rolling pin until you use all the dough – it should fill 10 wide mouth canning rings.
  4. Using only half the goat cheese, divide it between the 10 molds spreading it out leaving a ¼ inch border on each crust. Lay one slice of tomato on top of each pie and sprinkle with a bit of chopped rosemary.
  5. Bake for 15-20 minutes or until pie crust is golden and cooked through. Let cool on a cooling rack and eat warm or at room temperature. Repeat with other pie crust and ingredients, making 10 more.
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