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Olive Oil Crust (3): Vegetable Goat Cheese Pie

pastry

3 large ripe tomatoes
3 small potatoes; scrubbed
5 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
2-1/2 cups zucchini; thinly sliced
1-1/2 cups onions; chopped

In saucepan of boiling water, blanch each tomato for 30 seconds. Working over bowl to catch juices, peel, core and seed tomatoes; chop coarsely and set aside in separate bowl. Strain juices and add to tomatoes. In saucepan of boiling salted water, cook potatoes for 6 to 7 minutes or just until potato can be pierced with fork. Drain and let cool; cut into ½-inch cubes. Set aside. In large skillet, heat ¼ cup of the oil over high heat for 30 seconds. Add potatoes; cook, turning, for 5 minutes or until browned and softened. Transfer to large bowl. Add zucchini to pan; cook, turning, for 3 to 4 minutes or until browned. Add remaining oil to pan; stir-fry onions and green pepper for 3 minutes. Add mushrooms; stir-fry for 2 minutes. Add garlic; stir-fry for 1 to 2 minutes or until all vegetables are softened. Add tomatoes and oregano; stir-fry for 3 minutes, breaking up tomatoes. Stir tomato paste into hot water; add to pan. Reduce heat to medium; cook for 3 to 4 minutes or until bubbly. Stir into potato mixture. Divide among 4 1-1/4 cup ramekins about 5 inches round and 2 inches deep. Divide goat cheese into 4 pieces; flatten into 2-inch discs. Place on filling. Cover with sheet of crust, trimming to fit; pinch edges to rims of ramekins. Beat egg with milk; brush over crusts. Bake in 400 F oven for 20 to 22 minutes or until golden brown.

Contributor: Canadian Living Magazine (December, 1996)

Yield: 4 servings

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