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Cover: The Gourmet Garden

11Jun 12

Tomato and Basil Pie

Tomato and Basil PiePizza is a standard classic in my home, especially spinach, fresh tomato and blue cheese pizza. This tomato and basil pie recipe is a sort of variation on the traditional pizza, using pastry rather than leavened pizza dough.  The ingredients are simple but the taste is wonderful.  Basil, cheese and tomatoes work so well together that you just don’t need anything else, as the Italians have obviously known for years.  If you’re in a rush or just too tired to make the pastry yourself, go ahead and use any store-bought variety.

What you’re going to need:

For the crust:

  • 160g sifted white flour
  • 1/4tsp fine salt
  • 110g butter, chilled and diced
  • 60ml ice water

For the filling:

  • 100g fresh mozzarella, sliced as thinly as possible
  • 175g Parmesan cheese
  • 10 fresh basil leaves, chopped
  • 5 medium tomatoes, washed and sliced 5mm thick
  • 1/2tsp salt
  • 1/2tsp freshly ground black pepper

What you have to do:

To make the crust:

  1. Preheat the oven to 190ºC.
  2. Combine the flour and salt in a large mixing bowl.
  3. Cut into the butter using a pastry knife and add to the bowl. Do NOT use your hands.
  4. Stir in the ice water using a spoon, one tablespoon at a time, until the mixture forms into a ball.
  5. Wrap the ball in plastic and chill for 4 hours.
  6. Roll out the ball into a flat crust about 30 cm in diameter.
  7. Press the crust firmly into the bottom and sides of a 26 cm pie dish.
  8. Using a fork, make some holes in the bottom of the crust.
  9. Cover the crust with parchment paper and fill with dry beans.
  10. Bake in the preheated oven for 15 minutes.
  11. Remove from the oven, leaving the heat on.
  12. Remove and discard the beans and parchment paper.

To make the filling:

  1. Varnish the crust with a little olive oil or butter.
  2. Cover the bottom with the the fresh Parmesan cheese and sprinkle over with half of the fresh basil.
  3. Lay the tomato slices and Mozzarella on top of the Parmesan and sprinkle on the rest of the fresh basil.
  4. Sprinkle on the salt, pepper and olive oil.
  5. Bake in the preheated oven for 35 minutes.  If the cheese exudes a lot of liquid during baking, remove from the oven and drain the excess liquid in order to keep the crust from getting soggy.

Preparation Time:  1 hour + 4 hours setting

Cooking Time: 50 minutes

Serves:  6

Difficulty:  Medium

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One comment

  1. I am utterly convinced that there is nothing better than pizza night! I will have to try this pizza pie out on the next one.

    Reply

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