Because Sometimes You Just Need a Pie

Lala's Late Summer Tomato Pie (For Dan & Lucas)
This recipe was adjusted from a combination of this recipe (Garden & Gun Tomato Pie) and this crust recipe (F & W Chocolate Pecan Pie)


CRUST1 1/4 cups all-purpose flour2 teaspoons sugar1/4 teaspoon salt1 stick (4 ounces) cold unsalted butter, cut into pieces1/4 cup ice water

FILLING4  shallots, minced3  garlic cloves, minced4  tbsp. extra virgin olive oil, divided1  tbsp. Dijon mustard1  lb. assorted heirloom tomatoes, sliced ¼-inch thick2 ears of fresh corn, cut off the cob1.5 oz. goat cheese, crumbled & 1.5 oz smoked goat cheese½  oz. fresh basil chiffonade 1  tbsp. Grenache vinegar (or red wine)½  cup fresh bread crumbs1  oz. grated Parmesan cheeseSalt and pepper
For the dough
1.     In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and stir in the ice water. Knead the dough 2 or 3 times on a lightly floured surface and pat into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
2.     On a lightly floured surface, roll out the dough to a 12-inch round. Fit the dough into a 9-inch glass pie plate. Trim the overhang to 1/2 inch, fold the edge under itself and crimp decoratively. Refrigerate until firm.
For the pie
PreparationPreheat oven to 400 degrees.
3.     In a small pan, sauté shallots and garlic in 1 tablespoon of olive oil until tender, about 3 minutes. Stir in mustard, and set aside.
4.     Layer in half of the tomatoes and corn, and season with salt and pepper; spread shallot mixture over top. Add soft goat cheese and half of the basil, distributing evenly. Layer in remaining tomatoes, and season with salt and pepper. Drizzle 1 tablespoon each of olive oil and vinegar over the tomatoes; top with remaining basil. Layer 1. 5 oz of smoked goat cheese over tomatoes.
5.     In a small bowl, combine breadcrumbs, remaining 2 tablespoons of olive oil, and Parmesan cheese. Sprinkle evenly over tomato filling.  
Bake 30 minutes, or until topping and crust are golden brown.