I made this over the 4th of July, and loved the simplicity of it. This super delicious, cheesy tart comes together quickly, takes advantage of the lovely summer tomatoes, and looks impressive enough for company. As the saying goes, it’s easy as pie. I think this would also work well as a galette…which might make it perfect for making at the beach, where pie pans are not always available, but the most delicious farm-stand tomatoes are. Plain goat cheese gets some extra flavor from rosemary and lemon zest. You want to be careful to squeeze out the seeds/juice from the tomatoes before layering them on the pie. Too much liquid and the pie will be soggy.
Tomato-Goat Cheese Tart
Adapted from The Endless Meal
- 1 pie crust (I like Pillsbury)
- 4-5 large tomatoes, cut off the top and squeeze out liquid then slice
- 1 cup goat cheese
- 2 tsp dried rosemary (or twice as much fresh, chopped)
- 3/4 tsp salt
- 1/2 lemon, zested
Preheat oven to 350°F. Line 9″ pie dish with pie crust and pierce the bottom with a fork. Set aside.
In a bowl, beat together goat cheese, rosemary, salt and lemon zest. Layer goat cheese mixture into the bottom of the prepared pie.
Cut the tops of the tomatoes off and carefully squeeze the juice/seeds out. Slice tomatoes. Layer tomatoes on top of the goat cheese layer, until pie is filled. Sprinkle with a little kosher salt.
Bake for 40-45 minutes, until crust is golden and tomatoes are soft. Remove from oven and let stand for at least 30 minutes before serving (I couldn’t wait that long, so my slices kind of fell apart, but they still tasted delicious!).
This is a recipe my mom had saved from a Baker’s chocolate box. It’s a classic coconut-chocolate combination, which you really can’t go wrong with. Combined with some condensed milk, this is a rich, decadent treat that really is as easy as pie. A delicious chocolate base topped with a sweet toasted coconut macaroon flavored topping, perfect for an easy, yet impressive dessert.
Adapted from Baker’s recipes
- 3 oz unsweetened chocolate, chopped
- 1/2 cup (1 stick) butter
- 3 eggs, slightly beaten
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1 tsp vanilla extract
- 2/3 cup sweetened condensed milk
- 2 2/3 cup sweetened shredded coconut
Preheat oven to 350°F. Grease a 9″ pie pan with cooking spray.
In a small saucepan, melt chocolate and butter over low heat. Remove from heat when melted and whisk in eggs, sugar, flour and vanilla. Pour into prepared pie dish. Mix together condensed milk and coconut and spoon over the chocolate mixture leaving a 1/2″ border. Bake for 25-30 minutes, turning halfway through. Allow to cool then serve and enjoy!
Yesterday was Pi day. I’m not really a math person, but I’ll take any excuse to celebrate pie!
Rhubarb is beginning to appear in stores and since rhubarb season is rather short, you’ll definitely want to jump on a chance to use it before it’s gone! I highly recommend Rhubarb Custard Pie. This is a family favorite. It’s the perfect balance of sweet creamy custard around tart, vibrant rhubarb. With a dollop of vanilla ice cream this is the perfect taste of spring.
If pie isn’t your thing you can still enjoy your rhubarb, try these Strawberry-Rhubarb Drop Scones (although they’re the softest, most tender scones I’ve ever had), or this delectable Rhubarb Snacking Cake.
Rhubarb Custard Pie
Makes 1 9″ pie
Adapted from Betty Crocker
- 1 pie crust (I like pillsbury in the red box)
- 3 eggs, lightly beaten
- 2 2/3 Tbsp milk
- 1 3/4 cup sugar
- 4 Tbsp flour
- 3/4 tsp freshly grated nutmeg
- 4 cups diced rhubarb
- 2 Tbsp butter, cubed
Preheat oven to 400°F. Line a 9″ pie pan with pie crust and crimp the edges with your thumb and forefinger. Set aside.
In a large bowl, whisk together eggs and milk. Add in the sugar and mix well. Add flour, nutmeg and rhubarb and mix well. Pour rhubarb mixture into prepared pie dish and dot the top of the filling with butter. Bake for 50 – 60 minutes until center is set.
Yesterday was my cousin’s 9th birthday! She had a wonderful party and to help in the celebration, I made Razzleberry Pie (Naomi doesn’t like cake, so pie it is!), and Vanilla Cupcakes with Vanilla Bean Buttercream (recipe coming soon).
I’m so glad Naomi wanted birthday pie, because it was a great excuse to make this delicious pie! Razzleberry is just a mixture of raspberries and blackberries, that meld into a delicious, slightly tart filling between two buttery pie crusts and are just divine served with vanilla ice cream. It’s definitely the perfect way to start off one’s 9th year. You’re already making good choices, Naomi! Keep it up!
This pie tastes like summer, but is easily made with frozen berries, so you can enjoy the taste of summer all year.
Adapted from Rebecca Kolls
- 2 pie crusts (I like Pillsbury’s)
- 1 1/2 (12oz) bags frozen raspberries, thawed
- 1 1/2 (18 oz) bags frozen blackberries, thawed
- 1/3 cup sugar
- 2 1/2 Tbsp all-purpose flour
- 1 Tbsp orange juice (optional)
Preheat oven to 400°F. Spread one of your pie crusts over a 91/2″ pie dish.
In a large bowl, mix together thawed and drained berries, with sugar, flour and orange juice (if using). Pour berries into prepared pie dish. Cover with remaining pie crust and crimp the edges between your thumb and index finger to seal the pie. Using a sharp knife, cut small slits into the top pie crust. Cover the edges with foil (or a handy pie crust shield), and place in the oven. If pie seems particularly full, you might place a cookie sheet or some foil under the pie to catch any drips. Bake for 30-40 minutes, until golden brown. Allow to cool completely before serving. Serve with vanilla ice cream.
So with all the fun picking blackberries lately, we’ve had an abundance. What to do with lots of fruit? Make pie of course! This is the recipe I usually use for rhubarb pie. And obviously it’s easy as pie to make.
Blackberry Custard Pie
Adapted from Betty Crocker
- 1 pie crust (I like Pillsbury)
- 4 cups fresh blackberries, rinsed and dried
- 3 eggs
- 3 Tbsp milk
- 1 scant cup granulated sugar
- 4 Tbsp all-purpose flour
- 1/2 tsp freshly grated nutmeg, or lime zest
- 1 Tbsp butter, cut in pieces
Preheat oven to 400°F.
Spread pie crust into 9″ pie dish. In a small bowl, whisk together the eggs, milk, sugar, flour, and nutmeg. Pour blackberries into prepared pie crust evenly. Pour custard mixture over top. Dot the top with pieces of butter.
Cover the edges loosely with foil and bake for 45-50 minutes. Let cool and serve with ice cream.