Caprese Pie

Here it is, your go-to summer dish. Juicy tomatoes meet Cabot cheese in this perfect picnic or backyard recipe. Serve it hot or room temperature; either way this pie is packed with summer flavors in a flaky, buttery crust that is sure to please even the pickiest of eaters.

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Tomato, Basil & Mozzarella Pie

Servings: 8 to 10

Prep Time: 25 minutes

Cook Time: 60 minutes

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Ingredients

• For the Crust
  • 1 1/2 cups (180 grams) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 8 tablespoons (110 grams) unsalted butter, cold, cut into 1/4-inch cubes
  • 1/4 cup to 1/3 cup ice water
  • 1 teaspoon apple cider vinegar
• For the Filling
  • 2 tablespoons olive oil
  • 1 medium yellow onion, thinly sliced
  • 4 garlic cloves, minced
  • 2 teaspoons fresh thyme
  • 2 pints cherry tomatoes or 3 large beefsteak tomatoes
  • 4 large eggs
  • 1/2 cup whole milk
  • 1 heaping cup grated Cabot mozzarella cheese (or your favorite Cabot cheese)
  • 1/4 cup coarsely chopped fresh basil leaves
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

1. Make the crust (mix dry + cut in butter): In a large mixing bowl whisk together the flour, sugar, and salt until evenly combined. Add the cold butter cubes and quickly toss to coat in the flour. Cut the butter into the flour by flattening and rubbing it between your thumb and the tips of your first two fingers until all the butter is in small, cornflake-like pieces. Work quickly so the butter stays cold.
2. Add liquids to form dough: Mix the apple cider vinegar into the ice water. Using your hand (or a fork) begin adding water, starting with about 2 tablespoons, gently tossing and stirring (do not knead). Continue adding water 1 tablespoon at a time until it barely comes together in a slightly shaggy mass.
3. Laminate + chill: Transfer dough to a clean work surface and flatten with your palm. Fold in half top-to-bottom, then side-to-side to create four layers. Flatten and repeat the folding once more. The dough should come together with small visible cracks. Shape into a disk about 1 inch tall, wrap, and refrigerate about 30 minutes.
4. Preheat oven: Preheat oven to 400°F and place a rack in the middle.
5. Roll + shape crust: Lightly flour your surface and roll chilled dough into a circle about 3 inches larger than your pie pan. Transfer to a 9-inch metal pie pan, roll edges backward to form the crust, and crimp as desired. Dock the crust all over with a fork, then freeze for 15 minutes.
6. Blind bake crust: Line crust fully with foil or parchment and fill with pie weights (or dry rice/beans). Bake 12 minutes until set and dry under the weights. Remove weights and lining. Reduce oven to 375°F and bake 5–10 minutes more until nicely golden.
7. Cook onion filling base: Heat a large sauté pan over medium-high with the olive oil. Add the onion and sauté 5–6 minutes until translucent and soft. Stir in the garlic and half of the thyme; cook about 4 minutes until aromatic. Remove from heat and season with salt and pepper to taste.
8. Prep tomatoes + mixes: Slice half of the tomatoes lengthwise. In a medium bowl whisk together the eggs and milk with a generous pinch of salt and pepper. In a small bowl toss together the remaining fresh thyme, shredded cheese, and basil.
9. Assemble + bake: Put the pie pan on a sheet tray. Spread onions evenly over the bottom of the crust, sprinkle over half of the cheese mixture, then arrange the tomatoes (both cut and whole, or all sliced if using beefsteaks). Carefully pour in the egg mixture, then top with the remaining cheese mixture. Bake 35–40 minutes, or until the eggs are set. Serve hot or at room temperature.

Homemade | homemadecooking.com