1 ready-made refrigerated pie dough

2 cloves garlic, minced

1 large heirloom tomato, sliced into 1/4 inch slices

2 tbsp extra virgin olive oil

1/4 tsp salt

1/4 tsp black pepper

1 tbsp fresh thyme, finely chopped

1/4 cup fresh basil leaved, roughly chopped

1/4 cup crumbled goat cheese

1. Preheat the oven to 400°. Line a baking sheet with parchment paper.
2. See notes section is making pie crust from scratch.
3. If you are using your own pie crust, roll out pie dough onto a lightly floured surface, forming a ~12" circle. Lightly sprinkle flour onto dough, and roll dough onto lined baking sheet.
4. If using ready-made pie dough, roll out onto lined baking sheet.
5. In a medium mixing bowl, add minced garlic, tomato slices, salt, pepper, thyme, and basil.
6. Using a spoon, gently combine ingredients until tomato slices are evenly coated.
7. Spread mixture evenly onto pie dough, leaving a 2 inch space around the perimeter.
8. Fold dough edges over the tomatoes, so it's overlapping about 1 1/2" around.
9. Top with crumbled goat cheese.
10. Bake for 40-45 minutes, or until crust turns golden brown.

If making pie crust from scratch:

I use Bon Appetit's pie crust recipe that can be found here: BA's pie crust