There comes a point in the summer when the overabundance of vegetables is too much to handle, and friends, neighbors, and anyone else is saying, “here, take a few tomatoes and a few zucchini!”
And with it comes this feeling of, “it’s still tomato season!” and at the same time, the “what am I going to do with all of these tomatoes?” So this recipe is a solution to both the tomato and zucchini crisis–and it also helps to get rid of any leftover pie dough you have in the freezer. Yeah, remember that disc wrapped in plastic wrap that’s been there for two weeks?
And if there’s no pie dough in the freezer, don’t fret. I have the best pie dough recipe that is super versatile, can be used for sweet or savory fillings, and keeps in the freezer for a few good weeks.
This heirloom tomato, zucchini and goat cheese crostata is a knock out. It’s good with fried eggs for breakfast, or served with a big salad for dinner. You can eat it with your hands or with a fork and a knife. You can take it to the beach, eat it hot, eat it cold or eat it all in one sitting. Really, there’s no wrong way to eat it.