For the Caramelized Onions click here
For the Pie Dough click here
For the Fresh Breadcrumbs click here
Tomato and Goat Cheese Pie
Recipe Video
Ingredients
- 1 tbsp Sweet Butter
- 1 tbsp Olive Oil
- 6 large Tomatoes cut into slices ¼ inch thick
- 1 ½ cup fresh Bread Crumbs, mixed with garlic, parsley, and fresh thyme
- 8 slices Mozzarella or Havarti Cheese
- 1 ½ cup Caramelized Onions
- 1 prepared Dough
- 4 ozs Goat Cheese (Frozen for 2 hours)
- 2 tbsp Pesto fairly liquid
Instructions
- Preheat Oven to 400°
- Melt butter and the oil in a 10 inch oven proof skillet; add the tomatoes slices evenly to cover the entire surface. Top the tomatoes with the fresh bread crumbs, then cover with the sliced cheese, top with the caramelized onion. Finally cover the entire pan with the prepared dough, tucking dough edges against the side of the skillet.
- Bake for 25 minutes or until the dough is golden brown. Remove from oven and let rest for 5 minutes. Place a large plate over the pan and invert the tart onto the platter.
- Grate the frozen goat cheese. Let the pie rest until warm and serve.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Where is the pesto on this?
https://chefjeanpierre.com/recipes/pesto-sauce/
Loved watching you on you tube. On your website now.
Made the bread crumbs, caramelized the onions (out of this world good) bought the dough. Served this baby up with fresh corn and asparagus, quite the hit on this hot summer night during these COVID times. Love JP’s humor.