Tomato Pie

Open faced Crust

• 1 1/2 cups All Purpose Flour, sifted
• Pinch of kosher salt
• Pinch of sugar
• 1/2 cup salted butter, cubed or shredded
• 1/3 cup chilled ice water

Filling

• 1 tablespoon olive oil
• 4 shallots, sliced thin (sub red or white onion if you don’t have shallots, but rinse them in water)
• 4 ounces goat cheese
• 2 tablespoons chili oil crunch
• 1 tablespoon hot honey
• 2 large heirloom tomatoes, sliced thick
• 1 egg, whisked
• Flaky salt (optional)

INSTRUCTIONS

1. To make the crust, add all the dry ingredients (flour, salt and sugar) in a large bowl. Add the butter and toss to coat with the flour. Working quickly with your hands, pinch the cubes between your thumb and fingers and toss again in the flour. Work the butter into the flour and butter until the mixture looks a bit like crumbs. Add chilled water to the bowl and mix with your hands until the dough comes together. (Don’t over mix)
2. Turn the dough out onto a piece of plastic wrap and form a ball. Then using your hands, create a disc with the dough. Wrap the dough (with crumbs) tightly. Place in the refrigerator for at least 30 minutes.
3. Once the dough is cold you’re ready to get working on the other ingredients, remove the dough from refrigerator and allow it to rest on the counter for 10 minutes. 
4. Preheat the oven to 400°F.
5. While the dough is getting to room temp, heat a skillet over medium heat and add the oil to the pan. When the oil begins to shimmer, add the shallots or onions. Reduce the heat to low and cook for 7-10 minutes until translucent and golden brown. Remove the shallots or onions from the pan and set aside to slightly cool.
6. Now back to the dough. Remove the dough from the plastic wrap and place on a lightly flour piece of parchment paper. Roll until the dough is roughly ¼” thick. The dough does not need to be smooth and the shape does not matter as you will be tucking the ends up. 
7. To the center of the dough, pour the hot honey and spread the shallots, goat cheese, chili oil. Top the mixture with the large slices of heirloom tomatoes. Be sure to leave about 2 inches of a “crust” to fold over the toppings. 

Gently fold the edges of the crust over the filling ingredients. Brush the crust edges with whisked egg and bake for 40-50 minutes until the crust is golden brown. Remove from the oven, sprinkle with a pinch of flaky salt (optional) and rest for 5 minutes before serving.