Monday, October 5, 2009
Tomato-pesto-cheese Savory Pie
It's been cool around here lately, so I've been thinking about warm, savory dishes for dinner. Tonight I made a "Tomato-pesto-cheese Savory Pie". The original recipe was posted on FarmGirl Fare - thanks, Susan.
It's a great way to use up a bunch of homegrown tomatoes and basil. Since I don't have a wheat field or a cow, I had to purchase the other main ingredients ;) I added some soy chorizo to the pie (not in the original recipe) and we liked the spicy kick that it added. My husband thinks that artichoke hearts would also be good in there and I agree. That's one of the beauties of this recipe - it's adaptable to what you have on hand. Another is that you can freeze the leftovers for later. I was surprised by how nice the "crust" came out. It tasted like a moist, cheesy biscuit!
Here is the recipe from Susan.
For The Crust:
2 cups all-purpose flour (I use Heartland Mill organic)
4 teaspoons baking powder (make sure it's fresh!) **
1 teaspoon salt
1/2 cup (1 stick/ 4 ounces) cold butter
1 cup (about 2-1/2 ounces) finely grated pecorino romano (or other hard cheese, such as parmesan)
3/4 cup milk
Combine the flour, baking powder, and salt in a medium bowl. Mix in the butter using a pastry blender, fork, or your fingers until the largest pieces are pea-size. Stir in the pecorino romano. Pour in the milk and use a fork to gently form a soft dough. Do not overmix. Divide the dough in two pieces, making one slightly larger than the other.
On a generously floured surface, use a rolling pin to gently roll out the larger piece of dough into a circle about 12 inches across, rolling from the center outward. Sprinkle dough with flour if sticky. Gently fold the dough in half and transfer into a 9-inch pie pan. If the dough tears, simply press it back together with your fingers. Roll out the remaining piece of dough into a slightly smaller circle and set aside (or wait until you have the filling in the pan and then roll it out).
Assembling The Pie:
1 cup pesto, divided
2-1/2 pounds of the best plum tomatoes you can find, sliced lengthwise into 4 or 5 slices each (I used San Marzanos & Golden Romas to add extra color as well as more flavor)
8 ounces mozzarella, grated or thinly sliced (I used a fresh log which can't be grated)
1/2 cup (about 1-1/4 ounces) finely grated pecorino romano (or other hard cheese such as parmesan)
Using a spoon, spread 1/2 cup of pesto over the bottom layer of dough in the pie pan. Layer about half of the tomatoes over the pesto. Cover the tomatoes with about 2/3 of the mozzarella. Layer on the rest of the tomatoes (you may not need them all to fill the pan). Carefully spread the remaining 1/2 cup of pesto over the tomatoes. Cover with the remaining mozzarella and the pecorino romano.
Roll out the second piece of dough if you haven't already, and carefully place it over the pie. Fold the edge of the bottom piece over the top piece and press together to seal. Use your fingers to make a crimped design around the edge. If any dough falls apart, simply press it back together with your fingers. Don't worry if it isn't perfect. The handmade look has much more charm.
Cut four slits in the top of the pie for steam to escape. Bake at 375 degrees F in the center of the oven until the crust is golden brown, about 40 minutes. Cover the edge with foil if it starts to brown too quickly.
Let cool on a wire rack for at least 15 minutes before serving. Crust edges may be sampled much sooner. (As with nearly any fruit pie, if you cut into it while it is still warm, some juice will seep out. If you plan to store any leftover pie right in the pan, simply drain off the juice so the bottom crust doesn't become soggy.) Or cool pie completely, cover, and refrigerate.
You can also freeze this pie. I wrapped a hunk in foil then put it in a zipper freezer bag and tossed it into the freezer. I defrosted the whole piece overnight in the refrigerator, then cut it in half and reheated the slices in my beloved toaster convection oven for 15-20 minutes at 325 degrees, each on a fresh piece of foil and covered lightly with the foil so the tops wouldn't brown too quickly. The bottom crust was a bit soggy, but I'm pretty sure that was because I let the pie sit in the fridge three days before deciding to freeze it. Otherwise it looked and tasted as if it had just come out of the oven the first time. Hint: If you plan to freeze the entire pie and don't want to freeze it in the pan, use a disposable pie pan or line your pan with a piece of heavy duty foil so you can simply lift the whole cooled pie out of the pan.
(From farmgirl fare blog)
I didn't need the foil on the crust and 40 minutes was the perfect amount of cooking time. Susan gives a more detailed discussion of the recipe on her blog post.