Tomato Pesto Pie … for ONE!

For the crust:
1. Add flour and butter into a food processor. Pulse in 1-second intervals 8-10 times, or until it looks like coarse crumbs.
2. Stir the ice water and vinegar together in a small bowl. Add half of the liquid into the food processor and pulse 3-4 times in 1-second intervals. Add the remaining liquid and pulse in 1-second intervals until the dough just comes together in a ball.
3. Turn out the dough ball on a piece of plastic wrap, gently form it into a ball, then wrap it and refrigerate it for at least 30 minutes or until ready to use.

For the pie:
1. Preheat your oven to 400 F.
2. Sprinkle a bit of flour on a large cutting board (or other surface you want to roll the dough out on) and sprinkle some on your rolling pin as well. Roll out the crust until it’s about 7-8 inches across. (It doesn’t have to be a perfect circle!). Place the dough circle on a baking sheet.
3. Spread the goat cheese and pesto in the middle of the crust (leaving a couple inches uncovered all the way around). Top with the halved grape tomatoes and a sprinkle of Parmesan cheese. Fold the crust edges up over some of the tomatoes (leave some exposed).
2. Bake for 20-25 minutes, or until the crust is golden brown and crisp. Top with a few freshly chopped basil leaves.

Pie crust recipe adapted from: allrecipes.com Easy Homemade Pie Crust recipe.