Tomato pie for dinner tonight

I was having a real yen for a warm tomato pie so put a crust together while the boys ate dinner. I subbed buttermilk for the regular milk again (for some reason it seems to make the crust drier and a bit less easy to roll out) and added a good dash of freshly ground black pepper. Then I precooked that for a bit, cooled, and added a layer of crumbled goat cheese.

And just look at these tomatoes. I sliced them and tossed gently with a little EVOO, 2 large cloves of minced garlic, a lot of chopped fresh basil, not as much chopped fresh parsley and a bit more black pepper.

So I loaded these into the crust -so gorgeous!!- and then grated some pecorino on top for good measure.

It's in the oven now, and I am licking my chops in anticipation.