Sprout & Pea

While har­vest­ing at Brook­lyn Grange Farm on Sun­day, I got to taste some incred­i­ble green toma­toes.  The tangy veg­gie always bring me back to my vis­its home when my fam­ily and I get fried green toma­toes from Joe’s Stone Crab (a must try if you live in or ever visit Miami).

I decided to take a bag of these lit­tle guys home with me and make a savory green tomato pie.  After recently mak­ing a pretty suc­cess­ful sweet red beet and goat cheese pie, I had decided that next time around I wanted to cre­ate a com­pletely savory veg­etable pie.  As we all know by now, I’m a goat cheese fiend, so I stuck with goat cheese to com­plete the fill­ing and topped off with my other favorite fla­vor puncher, shal­lots.  Since my last pie turned into more of a crum­ble, this time I tossed in some eggs and a touch of but­ter to hold it together a bit bet­ter, which worked pretty well.  I also opted to lose the sweet fac­tor in the crust.  The fla­vors com­bined exactly how I imag­ined and my taste testers of the evening loved it!  I think, how­ever, just a lit­tle of the sweet agave fla­vor in the crust may have been nice. It was a tad bland with­out it and I think the slight sweet­ness would be a nice con­trast to the warm, tangy fill­ing.  Here’s how I made it…

crust:
2 cups almond flour
2 eggs
2 tbs unsalted but­ter
pinch of salt
1 tsp bak­ing soda

Fill­ing:
1 small pack­age of goat cheese
4–5 small green toma­toes sliced into thin pieces
1/​2 medium shal­lot sliced

mix all crust ingre­di­ents together and form into dough. Smooth the dough into a small pie pan. Fill pie crust with thin layer of green toma­toes, top with layer of goat cheese  and shal­lots and place one more layer of green toma­toes on top. Bake at 325 degrees for about 35 min­utes or until crust is golden brown.