It's perfectly balanced with a flaky crust and melt-in-your-mouth mascarpone and goat cheese filling — and that's not even screaming about the bright and delicious tomatoes!


– Pie crust – Goat cheese – Mascarpone – Fresh rosemary – Sea salt – Lemon zest – Tomatoes

Preheat your oven to 350 degrees Fahrenheit. Line a 9" pie pan or tart pan with the pie crust. Either crimp the edges or let the edges drape down the outside of the pie pan a little for a more rustic look.


Use a fork to poke a few holes in the bottom of the crust. Place a piece of parchment paper on the crust, fill it with pie weights or dry beans, then bake the crust for 15 minutes.


Remove the pie weights and parchment paper and bake the crust for another 7-8 minutes, until the bottom starts to look cooked. Let the crust cool slightly.


While the crust is baking, make the filling. In a small bowl mix goat cheese, mascarpone, rosemary, sea salt, and lemon zest. Spread this over the bottom of the slightly cooled pie crust.


Layer the tomato slices over the cheese mixture until the pie is completely full. Sprinkle with a little sea salt on top.


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