Tomato, leek and pesto pie
20
45
4
Yes
Ingredients
For the crust:
- 310 ml (1 1/4 cup) of flour
- 75 ml (1/3 cup) of cold butter, diced
- 30 ml (2 tablespoons) of cold vegetable shortening
- 1 ml (1/4 teaspoon) of salt
- 2 ml (1/2 teaspoon) of ground black pepper
- 30 to 60 ml (2 to 4 tablespoons) of ice-cold water
For the garnishing:
- 500 g (16 oz) of mozzarella cheese or bocconcini cheese, sliced
- 125 ml (1/4 cup) of freshly grated Parmesan cheese
- 4 to 6 red tomatoes
- 1/2 package of 250 g (1 1/2 cup) of Les Cultures de chez nous sliced leeks
- 10 cherry tomatoes
- 125 ml (1/2 cup) of homemade or store-bought pesto
- 15 ml (1 tablespoon) of fresh thyme leaves
- Salt and black pepper to taste
Preparation
Side-by-side mode
For the crust:
- In a large bowl, using a pastry blender, combine flour, butter, vegetable shortening, salt, and pepper until the mixture resembles 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.
- Roll the dough into a circle about 30 cm (12 inches) in diameter using a rolling pin.
- 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, mozzarella cheese, and tomatoes into 5 mm (1/4 inch) thick slices. Spread half the pesto and leeks in the cooled crust 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 a preheated oven at 375°F (190°C) for 10 to 15 minutes until the cheese is softened. Let the pie cool slightly, then serve warm.
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45
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