Recipe

Step 1: Toast the sliced almonds in a dry skillet set over medium heat, stirring occasionally, until lightly browned and fragrant, about 4 minutes. Dump them into a food processor. Add the basil, almond oil, grated cheese, tarragon leaves, water, garlic, salt, and pepper. Process until a grainy pesto, scraping down the inside of the canister once or twice. Don’t have a food processor? You can do this operation by mincing the almonds, herbs, and garlic, then scraping them into a bowl and stirring in the oil, cheese, water, salt, and pepper.

Step 2: Position the rack in the centre of the oven; preheat the oven to 400°F. Lightly oil an 11″ x 17″ baking sheet. Set the dough on the sheet, press and dimple the dough into a shape about the size of the baking sheet.

Step 3: Spread half of the pesto on the pie, leaving a 1/2″ border around the edges. Put the remainder of the pesto in a sealable container, pour a thin film of almond oil over it, and store, covered, in the fridge.

Step 4: Arrange the peach slices in a decorative pattern over the pesto on the pie. Crumble the goat cheese evenly over the top.

Step 5: Bake until the crust is golden, 17-20 minutes. If you notice any bubbles in the crust as it bakes, pop them with a fork. Cool on the baking sheet for a few minutes, then cut into pieces.

Reprinted with permission from Bruce Weinstein and Mark Scarbrough’s Goat (2011 Stewart, Tabori & Chang).