Roasted Tomato Pesto Mozzarella Pie
Roasted Tomato Pesto Mozzarella Pie
Ingredients:
Instructions:
Nutrition Facts
Recipe Introduction
Ever fancied a taste of the Mediterranean sunshine? Let's talk about the Roasted Tomato Pie with Pesto ! This isn't your average pie; it's a flavour explosion.
A Slice of Sunshine
This is a perfect recipe to experiment as Easy Family Meals idea.
This savoury masterpiece comes from the sun-kissed shores of Italy. Imagine warm evenings, alfresco dining, and the taste of fresh, ripe tomatoes.
It’s a moderately challenging recipe, taking about 2 hours 15 minutes to bring together. This Vegetarian pie recipe yields 6-8 servings.
Perfect for a family gathering or a sophisticated brunch.
Why You'll Love This Pie
Honestly, the star here is the Roasted Tomato . Roasting brings out their natural sweetness. This pie bursts with vitamin C and antioxidants.
Serve it for a light lunch or impress your friends at your next barbecue. This Mediterranean pie recipe is a guaranteed crowd-pleaser.
I remember the first time I tried making a pie. It was a disaster! The crust was either rock solid or fell apart completely. But don't worry, this recipe simplifies the process.
A Symphony of Flavours
Ready to get started? First, you'll need your ingredients. We're talking flour, butter, ice water, juicy Roma tomatoes, pesto, Pesto Mozzarella , and Parmesan.
We're diving into the world of Summer tomato recipes and Savoury pie ideas . Trust me, the results are worth it.
Get ready to enjoy your very own Tomato pie . This Italian appetizer recipe will become a favourite. It's a winning Tomato Pie Recipe !
Alright, let’s get into what you'll need to make this amazing Roasted Tomato Pie with Pesto ! Honestly, it's easier than you think.
And the results? Oh my gosh, divine! It's such a simple yet elegant tomato pie recipe . This dish has a Mediterranean pie recipe flair and will be perfect for easy family meals .
Ingredients & Equipment Deets
This vegetarian pie recipe really shines.
Main Ingredients, Let’s Talk Quantities
So, first up, the pastry. You'll need 250g (2 cups) of plain flour. It has to be standard all-purpose stuff, plus extra for dusting, because you know how messy things get! Then, 1 tsp (5ml) of salt to bring out the flavours.
Now for the good stuff: 170g (1 1/2 sticks/ 3/4 cup) of very cold unsalted butter. Seriously, make sure it’s fridge-cold! Cut it into small cubes.
And then, about 60-80 ml (1/4 - 1/3 cup) of ice water. Yep, ice water! The cold is key to that flaky crust.
For the roasted toms, grab 900g (2 pounds) of ripe Roma tomatoes. Halve them lengthways. Drizzle with 2 tablespoons of olive oil.
Season with 1 teaspoon (5ml) kosher salt and 1/2 teaspoon (2.5ml) freshly ground black pepper. Also, add 2 cloves of minced garlic and a pinch of 1/4 teaspoon (1.
25ml) red pepper flakes if you want a little kick.
Finally, the filling needs 170g (6 ounces) of fresh mozzarella. Slice it or tear it, your call. Then 1/2 cup of your favorite pesto! Homemade or shop-bought both works great.
Finally, a generous 1/4 cup of freshly grated Parmesan.
Oh, nearly forgot! 1 large egg, beaten for that beautiful egg wash.
Seasoning Notes: Spice It Up!
The key to a good Roasted Tomato Pie is the balance. The garlic and red pepper flakes (optional) add a lovely warmth.
Play with different pestos! Sun-dried tomato pesto is another great alternative! A little balsamic glaze after baking adds a sweet tang.
Experiment!
Equipment Needed: Keep it Simple!
You’ll need a 9-inch pie dish . A food processor helps for the pastry but isn’t essential. A baking sheet and parchment paper for the tomatoes are needed.
Then a rolling pin, a small bowl for the egg wash, and a pastry brush. Honestly, if you don’t have a pastry brush, use a spoon! I mean, it works!
I once tried making the dough without chilling it. Disaster! Honestly, the butter melted everywhere, and the pastry was like cardboard.
Learn from my mistakes! This Roasted Tomato Pie is perfect for those hot summer tomato recipes . Why not try this Italian appetizer recipes for your next event.
Or a savoury pie ideas .
Cooking Method: Mastering Your Roasted Tomato Pie with Pesto
Alright, let's talk about how to actually make this amazing Roasted Tomato Pie with Pesto . Honestly, it's easier than you think, even if you're a bit of a novice in the kitchen.
Think of it as a flavour explosion in every bite! It's a perfect Vegetarian pie recipe , for when you want something a bit different.
Prep Steps: Getting Your Ducks in a Row
First things first: the mise en place . That's fancy talk for "get your stuff ready". Chop your 900g Roma tomatoes , mince those 2 cloves of garlic , and cube up that 170g super-cold butter.
Time-saving tip? Get the kids involved or your partner to help prep. Remember, cold butter is key for a flaky crust! We don’t want any soggy bottoms.
Step-by-Step Process: The Nitty-Gritty
- Make the dough: combine 250g flour and 1 tsp salt with the cold butter. Add 60-80 ml ice water until it forms a ball. Chill for 60 minutes .
- Roast those tomatoes! Toss them with 2 tablespoons olive oil , 1 teaspoon salt , 1/2 teaspoon pepper , garlic, and a pinch of red pepper flakes. Roast at 400° F ( 200° C) for 30- 40 minutes .
- Roll out the chilled dough. Place it in your pie dish, crimping the edges nicely. This Mediterranean pie recipe will be stunning.
- Spread 1/2 cup basil pesto on the bottom of the crust.
- Arrange the roasted tomatoes over the pesto, then top with 170g mozzarella and 1/4 cup Parmesan cheese .
- Brush the crust with beaten egg.
- Bake at 375° F ( 190° C) for 45- 55 minutes until golden brown and bubbly. It is really a delightful Easy Family Meals
- Cool slightly before slicing!
Pro Tips: Level Up Your Pie Game
Want to make your Tomato Pie Recipe seriously impressive? Here are a few secrets.
- Roasting the tomatoes brings out their sweetness. The key is a nice dark roast .
- Avoid soggy crusts. Spread the pesto right on the dough and blind-bake the crust beforehand at 375° F ( 190° C) for 15 minutes for extra crispness.
- Make ahead: The dough can be made a day in advance and kept in the fridge.
This Roasted Tomato Pie with Pesto and Mozzarella is a real crowd-pleaser, especially when it is hot outside. Enjoy this Italian appetizer recipe , perfect for Summer tomato recipes .
The pie is a showstopper. You will love how the flavors all combine.
Recipe Notes: Let’s Make This Roasted Tomato Pie with Pesto Epic!
Right then, let's dive into some extra bits about this fantastic Tomato Pie Recipe . This isn't just any Tomato Pie ; it's a taste of summer, amped up! I've made this Roasted Tomato Pie with Pesto a bunch of times, and I've learned a thing or two along the way.
Serving It Up Just Right
Okay, presentation is key, innit? For plating, think rustic charm. A slice of this Mediterranean pie recipe looks gorgeous on a simple white plate.
Garnish with a basil sprig. Flash! For sides, a light, peppery rocket salad cuts through the richness. A chilled glass of Pinot Grigio? Perfect! It's the ideal Easy Family Meals sort of dish.
If you need an Italian appetizer recipes idea, this is totally your dish.
Storing Secrets: Keep It Fresh
Honestly, if there are any leftovers (which is rare!), stick 'em in the fridge. It keeps well for about 3 days.
Make sure it's in an airtight container. Freezing isn't ideal, it makes the crust soggy. Reheating? A quick zap in the microwave or a gentle warm-up in the oven does the trick.
This Summer tomato recipes idea may not be the best frozen.
Tweaks and Twists: Make It Your Own
Fancy a bit of a change? Go wild!
- Vegetarian Version : Obvious really, it’s already a Vegetarian pie recipe !
- Seasonal Swaps : In autumn, butternut squash and sage add a lovely warmth.
- For Savoury pie ideas , you could try using a mix of cheddar and parmesan for a cheesier kick.
Nutrition Nitty-Gritty
Each slice is roughly around 450-550 calories, packs in about 15-20g of protein and a good dose of vitamins from those lovely tomatoes. They're a great source of lycopene. Hello, health benefits!
Don't be intimidated by the idea of making pie! It's easier than you think. Honestly, even if your crust isn't perfect, it'll still taste amazing.
So go on, give this Roasted Tomato Pie with Pesto Mozzarella a go. You'll love it!
Frequently Asked Questions
Can I make the pie dough for this Roasted Tomato Pie with Pesto ahead of time?
Absolutely! Making the pie dough ahead is a great time-saver. You can prepare the dough, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 2 days or in the freezer for up to 2 months. Just be sure to let it thaw in the fridge overnight before rolling it out – nobody wants a "Great British Bake Off" style disaster!
My Roasted Tomato Pie with Pesto crust always gets soggy. What am I doing wrong?
A soggy bottom is a common pie woe! First, ensure your roasted tomatoes aren't too watery by roasting them long enough to release excess moisture. Spreading the pesto directly onto the crust acts as a barrier. For an extra crispy base, you could also consider blind baking the crust for 10-15 minutes before adding the filling – think of it as building a flavour dam!
What are some good substitutions for pesto in this recipe? I'm all out!
No pesto, no problem! You can definitely still make a delicious roasted tomato pie. Try using a sun-dried tomato pesto for a richer, sweeter flavour, or even a simple tapenade for a more savoury, olive-y twist. Just remember, it's your kitchen, your rules – get creative!
How do I store leftover Roasted Tomato Pie with Pesto, and how long will it last?
Leftover pie is a treasure! Let the pie cool completely, then wrap it tightly in plastic wrap or store it in an airtight container in the refrigerator. It should last for 2-3 days. Reheat individual slices in the oven or microwave – though a cold slice straight from the fridge on a hot day can be surprisingly delightful!
Can I add other vegetables to this Roasted Tomato Pie with Pesto?
Definitely! Roasting brings out the best in lots of veg, so feel free to get creative. Zucchini, bell peppers, eggplant, or even some thinly sliced red onion would be fantastic additions. Just be sure to roast them alongside the tomatoes so they’re tender and delicious – the more the merrier, right?
Is Roasted Tomato Pie with Pesto a healthy dish? What are the nutritional considerations?
While undeniably delicious, Roasted Tomato Pie with Pesto is a dish best enjoyed in moderation. It contains a fair amount of fat from the butter in the crust and the cheese and pesto. However, it also offers nutrients from the tomatoes and basil. You can make it healthier by using a whole wheat crust, opting for part-skim mozzarella, and using a lighter hand with the pesto and cheese – a little bit of what you fancy does you good, as they say!
