Ingredients
2 to 3 heirloom tomatoes, sliced
Salt and black pepper, to taste
1 large pie crust round
2 tablespoons fig preserves or fig jam
2 cups cubed spicy cheddar cheese
1 cup cubed gouda, gruyère, fontina, or a mix
2 tablespoons chopped fresh thyme
6 to 8 cloves garlic, chopped
Chili flakes, to taste
Fresh basil, for serving
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Lay out tomato slices and sprinkle with salt. Let sit 15 minutes to draw out moisture, then blot dry.
- In a small bowl, mix thyme, garlic, and chili flakes.
- Roll out pie crust on prepared baking sheet and prick with a fork. Spread fig preserves over crust, leaving a 1/4-inch border.
- Layer half the cheese, half the garlic-herb mix, and half the tomatoes over the preserves.
- Repeat layers with remaining cheese, tomatoes, and garlic mixture. Fold edges of crust over filling slightly.
- Bake for 45 minutes, until crust is golden and cheese is bubbly.
- Top with fresh basil and sea salt. Slice and serve warm.
Notes
- Salting tomatoes removes moisture to prevent a soggy crust.
- Puff pastry can be used instead of pie crust for a flakier texture.
- Try mozzarella, goat cheese, or brie for different cheese profiles.
- Add bacon, prosciutto, or caramelized onions for extra flavor.
- To prevent burning, cover crust edges with foil if browning too fast.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 456
- Sugar: 6g
- Sodium: 430mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 85mg
