savory tomato pie
Now this is a great summer dish. It can be a side dish to anything you might be grilling up, or it can be a lighter entree all on its own. I was just looking for a way to use up the basil artichoke spread I had leftover from my salami paninis, but this savory pie really turned out to be something special. If you have heirloom tomatoes in your garden, they can be used here to spectacular effect.
Savory Tomato Pie with Biscuit Crust
Yields 6 servings (1 serving = 1 piece of pie)
2 cups flour (I used unbleached all-purpose)
4 teaspoons baking powder
1 teaspoon salt
1/2 cup cold butter, unsalted
1 cup Romano cheese, grated
3/4 cup milk (I used skim)
For the pie
1 cup basil artichoke spread (or basil pesto)
2 pounds plum or Roma tomatoes, seeded and thinly
1/2 pound fresh mozzarella, sliced (I used mozzarella pearls)
1 bunch spinach, washed and patted dry
2 tablespoons fresh basil
- Preheat the oven to 375 degrees F.
- Prepare the basil artichoke spread – I used leftover spread from my salami panini and added about a tablespoon of olive oil just to achieve the consistency I wanted. (The recipe for basil artichoke spread can be found here.)
- Drain the seeded and sliced tomatoes on a paper towel lined plate to ensure that most of the moisture has been removed. This will keep the pie from getting soupy.
- Prepare the crust. Combine the flour, baking powder, and salt in a food processor and mix in the butter by pulsing a few (10-12) times, or until the butter is pea-sized. Stir in the Romano cheese. Transfer the mixture to a medium bowl, then add the milk and stir gently with a fork until a soft dough forms. Do not overmix. Divide the dough into two pieces, and make one slighly larger than the other.
- Roll out the larger piece of dough on a floured surface into a 12 inch circle. Transfer to a 9 inch pie pan. Roll out the remaining piece of dough and set aside. If the dough tears, just pinch or press it back together and move on.
- With a spoon, spread 1/2 cup of basil artichoke spread on the dough in the pan. Layer half of the tomato slices over the spread, then all of the spinach, followed by 2/3 of the mozzarella. Next, add the second half of the tomatoes, then spread the remaining 1/2 cup basil artichoke spread over the tomatoes. Add the remaining mozzarella, fresh basil (I stacked my basil leaves, rolled them up, and cut them into long thing strips), and the Romano cheese.
- Place the second piece of dough on top and fold the edge of the bottom piece of dough over the top piece. Press the edges together to seal, using your fingers to create a crimped design around the edge if desired.
- Cut around four slits in the top to allow steam to escape.
- Bake in the center of the oven for about 40 minutes. The crust should be golden brown when it’s finished.
- Allow the pie to cool on a wire rack for at least 15 minutes prior to serving.
- Serve immediately, or wrap in foil, place in freezer bag and freeze.