Tomato Pesto Pie ... for ONE!

• 1/4 cups Plus 1 Tablespoon All-purpose Flour
• 2 Tablespoons Butter, Chilled
• 2- 1/2 teaspoons Ice Water
• 1/4 teaspoons Cider Vinegar
• 1 Tablespoon Goat Cheese
• 1 teaspoon Pesto
• 1/2 cups Grape Tomatoes, Halved
• Freshly Grated Parmesan Cheese, As Desired For Sprinkling
• Fresh Basil, For Garnish

1. For the crust: 1.
2. Add flour and butter into a food processor.
3. Pulse in 1-second intervals 8-10 times, or until it looks like coarse crumbs.
4. 2.
5. Stir the ice water and vinegar together in a small bowl.
6. Add half of the liquid into the food processor and pulse 3-4 times in 1-second intervals.
7. Add the remaining liquid and pulse in 1-second intervals until the dough just comes together in a ball.
8. 3.
9. Turn out the dough ball on a piece of plastic wrap, gently form it into a ball, then wrap it and refrigerate it for at least 30 minutes or until ready to use.
10. For the pie: 1.
11. Preheat your oven to 400 F. 2.
12. Sprinkle a bit of flour on a large cutting board (or other surface you want to roll the dough out on) and sprinkle some on your rolling pin as well.
13. Roll out the crust until its about 7-8 inches across.
14. (It doesnt have to be a perfect circle!).
15. Place the dough circle on a baking sheet.
16. 3.
17. Spread the goat cheese and pesto in the middle of the crust (leaving a couple inches uncovered all the way around).
18. Top with the halved grape tomatoes and a sprinkle of Parmesan cheese.
19. Fold the crust edges up over some of the tomatoes (leave some exposed).
20. 2.
21. Bake for 20-25 minutes, or until the crust is golden brown and crisp.
22. Top with a few freshly chopped basil leaves.
23. Pie crust recipe adapted from: allrecipes.com Easy Homemade Pie Crust recipe.

allpurpose, butter, water, vinegar, goat cheese, pesto, grape tomatoes, parmesan cheese, fresh basil

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/tomato-pesto-pie-e280a6-for-one/ (may not work)