Wednesday, September 8, 2010
Caprese Flat Pie
I am always looking for something new to make for dinner, but I am pretty picky so not much makes it past all my criteria....but this did! I love caprese (basil, mozzarella and tomato) and this is another version of those delightful flavors. This recipe is adapted from Katie Lee Joel. The pie is made with puff pastry, is very easy to assemble and the finished product looks like you are an accomplished chef.
Once you have the hang of the pastry you can be creative with the fillings. I filled this one with pesto, mozzarella and tomato. I did make a second one with grilled chicken in it too, for my meat eating husband. Both versions, were equally tasty. This was my first time making and eating pesto sauce and I was pleasantly surprised by the flavor. Fresh basil makes all the difference!
Caprese Flat Pie - Makes 2 pies
1- 17 oz package frozen puff pastry, thawed
1/3 cup basil pesto* (recipe below)
1/4 teaspoon salt
1/4 teaspoon pepper
8 oz fresh mozzarella cheese, cut into slices
3 medium tomatoes, cut into slices
1 egg, beaten
Thaw puff pastry according the package directions. I used Pepperidge Farm puff pastry and each box contains two sheets of dough. Taking one sheet at a time, unfold pastry sheet on a lightly floured surface roll into a rectangle measuring about 15 x 10 inches. Cut the rectangle in half lengthwise and transfer one section of dough to a baking sheet lined with parchment paper. Spoon 1/2 of the pesto onto the dough leaving a 1 inch margin on each side. Season with salt and pepper. Cover with 1/2 of cheese slices and top with 1/2 of the tomato slices. Brush edges of pastry sheet with beaten egg. Lay the remaining section of dough on top of filling and press edges to seal. Repeat this process with the second sheet of pastry dough to create a second pie.
Brush entire top of pastry with beaten egg. Cut four vent holes in the top. Bake in 375 degree oven for 35-40 minutes until the crust is golden brown and the pastry has puffed. Carefully transfer the pies to a wire rack to cool before slicing.
Serves 4-6 people
*Homemade Pesto Sauce adapted from Joy of Cooking
1 cup fresh basil leaves, loosely packed
1/4 pine nuts
1 clove garlic
1/4 cup grated Parmesan cheese
Put ingredients in food processor to blend. Once running, add 1/4 cup olive oil.
Blend until a loose paste forms.
Season with salt and pepper to taste. Can be stored in refrigerater for up to 1 week.