4 tbsp. butter
3/4 cup all purpose flour
1/4 cup sour cream
4-5 basil leaves
couple dashes of salt
In food processor with knife blade process butter and basil leaves until smooth.
Add flour, salt and sour cream. Process until mixture balls up. Chill for 1/2 hour
for better handling of the dough. Place on floured pastry sheet or board and roll
out to fit a 9” pie pan. Place shield or wrap edges in foil to prevent over browning
during the baking of the pie. Cook in pre-heated 425 oven until slightly golden,
about 10 minutes.
1 9” pie crust (see recipe below)
2 cups shredded mozzarella
3 tbsp. fresh basil, chopped
4 cloves garlic, minced
1/4 cup freshly grated Romano cheese
1/2 cup mayonnaise
10 Roma tomatoes, skins* removed, seeds & chopped
1 tbsp. extra virgin olive
salt & pepper to taste
While pie crust is warm, place 1 cup mozzarella on top of crust. Layer tomatoes
and sprinkle with, salt & pepper. In separate bowl mix basil, garlic, 1 cup
mozzarella, romano cheese and mayonnaise. Place on top of the tomatoes and
drizzle with olive oil. Bake at 375 for 30-40 minutes or until golden. Let pie cool
about 15 minutes before cutting.
*Cut an X on the bottom (pointy end) of the tomato and place in a pot of rapidly boiling
water. The tomato skin will begin to unpeel itself, about 1 minute. Remove from heat
and place under cold running water to prevent the tomato from cooking.
For more recipes & cooking tips, visit Gail’s blog.