Yesterday I made a goat themed pie inspired by the art of Bill Crisafi.
🐐🥧💕 He shared it in his stories and I’M crying!
• Pie crust dough recipe of your choice
• 8 oz chèvre (goat cheese)
• 1 cup of shredded mozzarella, do not use fresh—get the bagged shreds
• a handful or two of crumbled feta (this one was kind of to taste and I looove feta)
• 2 tablespoons extra virgin olive oil
• half a 14 oz can of artichoke hearts, drained and roughly chopped then laid on a towel to absorb excess moisture
• 2 big handfuls off baby spinach
• 2 cloves of garlic, minced
• 12 oz container of Tomz mixed snacking tomatoes sliced into thin discs and placed on towel to absorb moisture
• salt and pepper to taste
• 1/2 tsp ground rosemary
• 2 eggs, set aside 1 tsp of the whites of the eggs for egg wash
1. Preheat oven to 350 F, place pie crust dough into your pie plate. Trim and crimp the edges, poke holes in the bottom and set aside in the refrigerator for later.
2. Heat olive oil in a skillet over medium low heat, add to this your chopped onion and a bit of salt to draw out the moisture. As your onion cooks low and slow begin preparing your other ingredients as indicated in the ingredients section—drain and chop your artichokes and slice your tomatoes and lay them out on towels-but stir onions occasionally so they do not burn.
3. When your onions are nice and brown add to the skillet with them the artichokes, spinach, and garlic. Stir to wilt the spinach and let the garlic become fragrant then reduce heat to low.
4. In a large bowl using a fork combine your cheeses and onion mixture and salt, pepper, and rosemary. Stir in two eggs, remembering to set aside just enough egg white to do an egg wash at the end of assembly, until well combined.
5. Place your cheese mixture in your pie crust. Using your fork, smooth the top to make a flat surface for your tomatoes. Arrange tomato slices over the top of pie and sprinkle with a pinch of salt. Add a decorative top now if you’d like (this is optional, the tomatoes are beautiful on their own) and brush exposed pie crust dough with egg wash.
6. Bake for 30 minutes at 350F then remove pie from oven and cover with foil to prevent the crust from burning. Return to oven for additional 25 minutes. 
7. Remove from oven, your pie will be slightly puffed up like a soufflé. Let pie cool for 10 minutes, your pie will sink a bit as the eggs cool. Enjoy!
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