Tomatoes, leeks and pesto pie
20
45
4
No
Ingredients
For the crust:
- In a large bowl, using a pastry blender, combine flour, butter, vegetable shortening, salt and pepper until the mixture looks like coarse crumbs. Drizzle with 30 ml (2 tablespoons) of water and mix gently with a fork until the dough holds together (add a little more water if necessary).
- Shape the dough into a ball, flatten it into a disk and wrap it in plastic wrap. Refrigerate for about 1 hour or until firm.
- Using a rolling pin, roll the dough into a circle about 30 cm (12 inches) in diameter.
- Place dough in a 23 cm (9 inches) diameter pie plate, pressing it gently into the bottom and sides. Trim excess dough.
- Prick the pastry with a fork. Cover with aluminum foil and fill with dried beans.
- Bake at 375°F (190°C) for 20 minutes.
- Carefully remove beans and foil and continue baking for 5 to 8 minutes or until the crust is golden. Let cool on a rack.
For the garnishing:
- In a frying pan, brown the leeks. Set aside.
- Cut bocconcini or mozzarella cheese and tomatoes into 5 mm (1/4 inch) thick slices. In the cooled crust, spread half the pesto and leeks and cover with half the tomatoes and cheese slices, overlapping slightly. Make another layer in the same way. Sprinkle with thyme and Parmesan cheese. Season with salt and pepper.
- Bake in preheated oven at 375°F (190°C) for 10 to 15 minutes until the cheese is softened. Let the pie cool slightly and serve warm.
Preparation
Side-by-side modeFor the crust:
- In a large bowl, using a pastry blender, combine flour, butter, vegetable shortening, salt and pepper until the mixture looks like coarse crumbs. Drizzle with 30 ml (2 tablespoons) of water and mix gently with a fork until the dough holds together (add a little more water if necessary).
- Shape the dough into a ball, flatten it into a disk and wrap it in plastic wrap. Refrigerate for about 1 hour or until firm.
- Using a rolling pin, roll the dough into a circle about 30 cm (12 inches) in diameter.
- Place dough in a 23 cm (9 inches) diameter pie plate, pressing it gently into the bottom and sides. Trim excess dough.
- Prick the pastry with a fork. Cover with aluminum foil and fill with dried beans.
- Bake at 375°F (190°C) for 20 minutes.
- Carefully remove beans and foil and continue baking for 5 to 8 minutes or until the crust is golden. Let cool on a rack.
For the garnishing:
- In a frying pan, brown the leeks. Set aside.
- Cut bocconcini or mozzarella cheese and tomatoes into 5 mm (1/4 inch) thick slices. In the cooled crust, spread half the pesto and leeks and cover with half the tomatoes and cheese slices, overlapping slightly. Make another layer in the same way. Sprinkle with thyme and Parmesan cheese. Season with salt and pepper.
- Bake in preheated oven at 375°F (190°C) for 10 to 15 minutes until the cheese is softened. Let the pie cool slightly and serve warm.
