Makes 4-5 large pies
Takes about about an hour not counting chilling time for the crust. Instead of a homemade crust you could make these with store bought puff pastry; instead of pleating the edges, a flop-over and crimp style is recommended – something like this.
Pie crust:
1 1/2 cups flour (unbleached white or whole wheat)
good pinch salt, unless you’re using salted butter
2 teaspoons sugar
6 tablespoons butter, either salted or un-
3 tablespoons vegetable shortening or lard
2-4 tablespoons cold water
Filling:
3-4 Roma tomatoes, or 2-3 slicing tomatoes
1/4 to 1/3 cup pesto
4-6 ounces mozzarella or Provolone, grated (a generous cup of grated cheese)
4-6 tablespoons cup grated Parmesan
egg wash: 1 egg beaten with a splash of water
Make the crust: measure the flour, salt and sugar into the bowl of your stand mixer (my favorite method), your food processor, or a mixing bowl. Slice the butter and shortening over the top and combine with the flour mixture, using the paddle attachment of the mixer, by pulsing the processor, or using a pastry blender, 2 knives or your fingers, until you have a crumbly mixture with no butter lumps bigger than currants. With the mixer or processor running, or while stirring with fork, drizzle in the water by tablespoons, until the mixture just starts to come together in clumps. Stop before you have one big ball. Turn the crust out onto a floured surface and knead lightly to bring it together. Gather it into a ball, flatten into a disk, wrap (in plastic, wax paper, one of your reusable snack/sandwich bags), and chill for about an hour, and up to 2 days.
Assembly: If the dough has been chilling, get it out of the fridge about 15 minutes before you want to roll it out, to soften just a bit.
Slice the tomatoes and arrange them on paper or dish towels to drain. Grate the cheeses.
Heat the oven to 400° and line a large baking sheet with parchment paper.
Roll out the dough and cut it into 4 or 5 rough squares, each approximately 6 inches. Brush each square with some of your egg wash, and spread some pesto in the center. Arrange about 3 tablespoons of the mozzarella over the pesto, and top with as many tomato slices as will fit. Seal the pies by pleating the edges, brushing with more egg wash as necessary to make them stick. Use 2-3-inch round cookie cutter to cut a center opening. Sprinkle Parmesan over the top. Bake for 20-25 minutes until the cheese is melted and the crust is nicely browned.
CSA box recipes week 15, August 25, 2021