I’m sorry. Maybe I need to say it again.
GOAT CHEESE TOMATO PIE.
Obviously my favorite part of this dish is the cheese. The buckets of piles of mountains of goat and mozzarella and parmesan cheese.
But honestly, aside from the cheese, I think my favorite part of this dish are the thinly sliced red onions. That subtle AHHH of onion-ness that massages the back of your throat with every bite. Uh huh.
But ya know, aside from the onions and cheese, I know my favorite part of this dish are the tomatoes. The 13 hundred million layers of sliced, tart roma tomatoes, just bursting with juicy juices.
Now that I think about it, aside from the onions and cheese and tomatoes, I’m positive that my favorite part of this dish is the garlic. The freshly minced sprinkles of garlic all throughout the pie, adding that untouchable depth of true love in this world.
But hold on, aside from the onions and cheese and tomatoes and garlic, without a doubt my favorite part of this dish is the pie crust. The flaky, slightly crumbly pie crust that offers a hint of sexy sweetness to all the savory hoopla going on.
Okay wait, aside from the onions and cheese and tomatoes and garlic, there is no greater love of mine in this dish than the fresh herbs. The pungent oregano and woodsy thyme that just make the dish do the Can Can in a short skirt.
But if I’m honest with myself, my absolute faaa – I’m totally kidding! I just wanted to see how long I could drag this out before you willingly bat a wasp nest with your bare arms.
Goat Cheese Tomato Pie, foooooor your face.