2 large (1 pound) fresh tomatoes
1 refrigerated pie crust circle (from a 15-ounce package)
1 tablespoon flour
1 4-ounce can whole green chilies
1 3.5-ounce package goat cheese (chevre)
1 3-ounce package cream cheese, softened
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Tomato Chutney (recipe follows)
Preheat oven to 450 degrees. Use tomatoes held at room temperature until fully ripe. Core tomatoes; slice horizontally. Gently squeeze to release seeds and juice (discard or save for soup stock). Cut halves into 1/4-inch thick slices (save top and bottom for another use); set aside.
Prepare pie crust following package directions. Press into 9-inch tart pan with removable bottom or a 9-inch pie plate; trim and flute edges; prick bottom and side of crust with fork tines. Bake until golden, 8 to 10 minutes. Cool slightly.
Meanwhile, drain chilies on paper towels; pat to remove as much liquid as possible. Place in a food processor or blender with goat cheese, cream cheese, salt, and pepper; whirl until smooth, about 45 seconds; set aside. Spread over crust; arrange reserved tomato slices over cheese, overlapping slightly. Bake until hot, 20 to 25 minutes. Cut into wedges; serve with Tomato Chutney.
Yield: 6 portions
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