4 cups cherry tomatoes, cut in half – preferably a mix of yellow and red
4 oz. soft goat cheese
2-3 garlic cloves, minced
2 tbsp olive oil, divided
1 cup basil, thinly sliced
1/4 cup toasted pine nuts
salt and pepper, to taste
1 recipe buckwheat pie crust
Roll the pie crust to about 1/8 inch thick and about 12 inches in diameter. Transfer it to a 9-inch tart pan and trim the edges. Place in the fridge while the oven preheats.
Preheat the oven to 375 degrees F.
Poke small holes in the crust with a fork, then line with aluminum foil. Add pie weights (or dried beans) and bake for 12 minutes. Remove the foil and pie weights and bake for 5 more minutes. Remove from the oven and cool for about 5 minutes.
In the pre-baked crust, layer half of the tomatoes, sprinkle with salt and pepper, half the goat cheese crumbles and half the thinly sliced basil. Drizzle with one tablespoon olive oil and repeat the layer (from tomato to olive oil), then place in the oven.
Bake for 20-25 minutes, sprinkle the toasted pie nuts on top and bake for an additional 5 minutes.
Remove and allow to cool to a warm room temperature, then serve.