Roasted Heirloom Tomatoes and Goat Cheese Tart Drizzled with Chipotle Honey

There's something about the smell of marshmallows roasting over an open fire, the beauty of sparklers lit at dusk, and the feeling of watermelon juice running down your cheeks. Summer is filled with a lifetime of memories, traditions, and of course, some good 'ol American fun. One great thing about this hot season is that it is completely predictable. There will always be a neighborhood barbecue, everyone will always wear blue jean shorts, and there will always be a pie-eating contest. But one great thing about the "predictable" summer season is that we can have fun playing with food, adding a twist here and introducing a fusion there. One summer favorite of ours is Southern tomato pie. If you haven’t tried it yet, imagine a wonderfully colorful, juicy, and robust vegetable tart. It’s perfect as a breakfast dish, next to quiche or fruit salad, its great as an afternoon lunch with sweet tea, and of course, it makes the best addition to any potluck dinner! For a modern twist, drizzle with our smoky and sweet Chipotle Infused Honey! 

This beautiful tomato pie recipe and photo is from cookingwithcakes.comPlease visit for more information about this recipe.  Substitute Cloister Honey, Chipotle Infused for the Jalapeno Honey drizzle for a smoky sweet glaze. 

Yield: 8 - 10 servings
Prep time: 20 mins cook time, 35 - 40 mins
Total time: 1 hour


1 Pillsbury refrigerated piecrust
1 lb. goat cheese
½ cup reduced fat sour cream
¼ cup egg whites
4 - 6 sliced heirloom tomatoes, approx.
¼ cup extra virgin olive oil
1 tsp. oregano
1 tsp. fresh rosemary
1/2 tsp. sea salt & coarse black peppercorn - approx.
Crisco to grease


Cloister Honey Chipotle Pepper Infused 


Thaw piecrust as directed before molding to well greased pie dish.  Pierce crust with a fork on the bottom (4 - 6 indents) and along the sides (another 4-6 indents) to prevent bubbling, then bake crust at 400F for 10 minutes until just beginning to brown.  Remove from oven and set aside - Keep oven heated. In food processor combine goat cheese, sour cream, and egg whites, pulsing for several minutes until a thick, whipped consistency is formed.  Next, evenly spread mixture into cooled pie crust. Slice heirloom tomatoes and coat each slice with EVOO.  Layer tomatoes on top of goat cheese in a style of your choosing, and then season entire tart with oregano, rosemary, and salt & pepper.  Return to oven @400F for another 35 - 40 minutes until crust has completely browned and the tomatoes have roasted. While tart bakes, add diced jalapeno, white vinegar, and crushed red pepper flakes to honey and combine vigorously.  Set aside. When tart is ready, allow to cool slightly before drizzling with honey to plate & serve.  Pair with additional honey on the side, if desired.

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