I love pizza, but I can’t eat diary. My wonderful husband –even though his family used to call him “the mouse” because he ate so much cheese– makes me pizza with soy cheese.  Sometimes it is BBQ Chicken pizza, but lately I have been craving a chicken pesto pizza with tomatoes.  My favorite parts are the bites of tomato– so sweet and caramelized.

These days he mostly uses the Trader Joe’s dough, but when he has more time, he makes the dough.  He experiments with different kinds of crusts, but makes a good hearty wheat. This recipe calls for a Quinoa Pate Brisee (pie crust or tart), but pizza crust would be good too.  Especially on a mixed herb crust (like at Trader Joe’s).

This could be a great addition to a brunch menu or cut into pieces for an hors d’ oeuvre. Especially with summer coming (or is it here?)– the tomatoes at the farmer’s market will be yummy.

Heirloom Tomato Galette

Quinoa pate brisee (or pizza crust)
2 lbs heirloom tomatoes
1 oz goat cheese
Olive oil
salt
Freshly ground pepper
Egg wash

Roll the pate brisee to about 1/16″-1/8″ thick, forming a circle. You can cut the edges to make a perfect circle or just leave it as for a rustic look.

Cut the tomatoes in slices that are about 1/4″ thick. Place the tomato slices on paper towels to drain some of the excess water. Pat the top also. Place the tomato slices on the rolled pate brisee. Fold the edges over the tomatoes.

Dab some goat cheese on top. Drizzle with olive oil, salt and pepper. brush some egg wash on the edges for a golden brown crust.

Bake in a preheated 450F on the lower half of the oven for 15 minutes. Turn oven down to 400F and finish baking for another 15 minutes until crust golden brown. Make sure the bottom crust is cooked. You can even bake it on a pizza stone if you have one.

Drizzle with more olive oil and serve with a green salad.