Goat Cheese & Tomato Pie

 
 

Recipe courtesy Lior Lev Sercarz, La Boite NYC

Preheat the oven to 375°F.

Grease a pie dish or baking sheet with butter and lay down the first dough circle, spread the chutney evenly over the surface, then the onions, half the nigella seeds, the goat cheese, and half the grated cheese.

Top with the other pastry disk and pinch the edges closed. Top with the remaining grated cheese and the nigella seeds. Bake for approximately 35 minutes or until crisp and browned. Allow to cool on a rack, then serve in slices. Also great filled with fresh fruits, ricotta, and powdered sugar or with lamb, spinach, and my Kibbeh spice!

Author Notes: "Simplicity, ease, and a nice crunch. Using tomato chutney allows you to enjoy the rich flavors of tomato no matter the season. Nigella seeds complement the onion and add a great textural component." (Lior Lev Sercarz)

Makes one 9" tart.

2 pieces puff pastry sheets or malawach dough, 9" circles

⅓ cup Le Bon Magot® Tomato & White Sultana Chutney

4 oz crumbled goat cheese

1 tbsp whole nigella seeds

1 medium onion, thinly sliced

¼ cup finely grated grana padano or parmigiano reggiano

salted butter