It sounds like you're describing a delicious tomato and basil pie! Here’s a simple recipe to make one:
Ingredients:
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/4 cup ice water
- 1/2 teaspoon salt
For the Filling:
- 2 cups fresh tomatoes, sliced (Roma or heirloom work well)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise or sour cream
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped (plus extra for garnish)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
1. Prepare the Crust:
- In a food processor, combine the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together. You might not need all the water.
- Turn the dough out onto a lightly floured surface, knead it a couple of times, and then flatten it into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
3. Roll Out the Dough:
- On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess. Prick the bottom with a fork to prevent bubbling.
4. Blind Bake the Crust:
- Place a piece of parchment paper or aluminum foil over the crust and fill it with pie weights or dried beans.
- Bake for 10-15 minutes, then remove the weights and parchment, and bake for an additional 5-7 minutes until lightly golden. Remove from the oven and let cool slightly.
5. Prepare the Filling:
- In a medium bowl, combine the shredded mozzarella, Parmesan, mayonnaise (or sour cream), minced garlic, and chopped basil. Season with salt and pepper.
- Arrange the tomato slices over the partially baked crust, slightly overlapping them. Drizzle with olive oil and season with salt and pepper.
- Spread the cheese mixture over the tomatoes.
6. Bake the Pie:
- Bake for 30-35 minutes, or until the top is golden and the tomatoes are tender.
7. Garnish and Serve:
- Let the pie cool for a few minutes before slicing. Garnish with additional fresh basil leaves if desired.
Enjoy your tomato and basil pie warm or at room temperature!