Rustic tomato goat cheese pie

Today has been a wonderful day. One of those beautiful sunny days that suddenly makes us forget all our worries. This rustic tomato goat pie will have been part of this happy day. I wanted to share it with you so that you and your family can enjoy it as well.

My four and a half year old daughter said to me, “How good is what you cooked today mum?” To which I replied: “But it was you who made it sweetie, soon it will be you who will be cooking and us who will help you”.

A shortcrust pastry made with flour from the rainbow farm (just the name, it makes you dream) that I left in the fridge while we did some shopping.

Then back home, I roll out the dough while my daughter makes faces at me through the glass in front of the counter (yes, our kitchen is in the winter living room, I literally feel like I’m living outside. , it’s incredible!).

We are both going to pick a huge tomato in the garden (yes despite the rain, the mildew, the catastrophic summer we had in Switzerland, I was able to harvest a few tomatoes).

Then my daughter spreads the goat cheese on the shortcrust pastry after pricking it with a fork so that it cooks well.

I carefully cut the tomatoes, it’s as if they are getting overripe on the underside and still remain a little green around the stems. Despite this, they are without a doubt the best tomatoes I have ever eaten. I collect the seeds that are left on my cutting board for planting next year. I hope they will be as good.

We put a little oregano on top much to the annoyance of my daughter who told me she didn’t like green stuff.

About forty minutes in the oven at two hundred degrees. I put it directly on the pizza stone which I no longer remove from my oven.

In short, a treat, I do not know what to say more. I added a little olive oil on it and we tasted it in the sun on the garden table with sparkling water for me and very cold water (as she says) for my little one angel.