RECIPE: Simple and Seasonal in Five Ingredients

While strolling through the Whole Foods after work last night (I have a horrible habit of spending an hour there every time I try to go shopping. They have a wine section, but more on that later.), I discovered whole wheat frozen pie crusts. While the idea of whole wheat in my blueberry pie is a bit odd to me, I thought it would make a great savory pie. With all of the lovely produce in the Chesapeake and neighboring regions right now, I came up with a super-simple, really easy dinner.

Ingredients:
1 whole wheat pie crust, frozen
3 regular sized or 5 plum tomatoes (I used New England vine ripened)
1 Vidalia onion
Chevre or other soft goat cheese (I used a fresh Chevre from MD's Cherry Glen Goat Cheese Co.)
Olive oil (the quality type)
Salt and pepper
A glass of wine (This is just for drinking. It has nothing to do with the actual pie.)

Preheat the oven to 350. Using a fork, poke holes in the bottom of the crust. Pour a very little bit of olive oil into the bottom of a skillet (just shy of coating) and place over a medium flame. Chop the Vidalias and add the the pan. Cook until they start to become transparent, about 5 minutes, stirring occasionally. While they saute, thinly slice the tomatoes into rounds. When the onions are done, add them to the pie crust. Spoon the goat cheese over the onions, then place the tomatoes on top of the goat cheese in a pinwheel pattern. Sprinkle with salt and pepper and place the pie on the middle rack. After 30 minutes has passed, turn the oven up to 400. Wait 10 minute or until the edges of the tomatoes are just beginning to brown. Remove, drizzle with a very little bit of olive oil, let it cool slightly, and eat. You can shave some Parmesan on the top too, if you like.

This is a great light dinner, especially with a farm fresh, lightly dressed arugula salad. It tastes pretty dang good heated up for lunch the next day as well.