Tuesday, July 16, 2013

Summer Recipe: Savory Tomato, Mozzarella, and Basil Pesto Pie with an Easy Cheesy Biscuit Crust

Savory tomato, mozzarella, and basil pesto pie with an easy cheesy biscuit crust - FarmgirlFare.com
Scared of pie dough? This easy biscuit crust is perfect for beginners (recipe here).

It's become an annual tradition to give this longtime favorite recipe from the archives a little summer shout out. Tomato season hasn't started here on the farm yet (ripen, ripen, ripen), but you don't have to wait for us. Enjoy!

Do tomatoes and basil say summer to you? Do you love pesto and savory pies and melted mozzarella cheese? Then you'll want to celebrate the bounty of summer with this Savory Tomato and Basil Pesto Pie.

This is one of my most popular recipes, and men seem to especially like it. The other day my friend Susan in Vermont said, "I'm making your tomato pesto pie for dinner tonight. I made it last week, and my husband fell in love with me all over again." You'll find more rave reviews below.

When my pal Finny, who has been known to live by the motto All pie all the time, first made it back in 2006, she added a layer of insurance for her meat loving husband—cooked and crumbled Italian sausage. How brilliant is that?

If you want to try adding some, too, you'll find my easy recipe for homemade Italian sausage here (no casings required!), and there are helpful step-by-step photos of Finny's version of this pie here, which she makes every year with Brandywine and Better Boy tomatoes from her garden (warning: Finny uses bad words).

If you're scared of pastry crust, you're going to love this recipe. The  biscuit dough is practically foolproof, and the pie itself is easy to make but looks impressive and tastes delicious.

Don't believe me? Below is a sampling of rave reviews from the comments section. Thanks so much to all of you who take the time to come back and report on my recipes. And thanks for pinning them on Pinterest too!

Read the Savory Tomato Pesto Pie reviews below. . .

—Absolutely DELISH!!! Pretty easy to construct and oh so worth it! I made it for my family over Labor Day weekend and everyone loved it!

—I made it for dinner tonight and it is right up there with one of the best things to emerge from my oven - ever!! Thank you!

—I made this outstandingly delicious tomato pie last night for dinner, and my boyfriend told me I had to email you to say thank you for the recipe. He couldn't stop saying how delicious it was. I think he had some cold for breakfast this morning. I caught a suspicious whiff of pesto on his breath when he kissed me goodbye.

—We've just finished eating that splendid meal. You would have been delighted to hear my man's ravings with each bite he took. Not only is this tasty beyond reason, it's also open to many variations; the dough is simply perfect and can accomodate any wild inspirations.

—I made the pie last night. Having never made pie crust, I can vouch that the crust is easy to make and is sublime. Turned out light, flaky, and delicious. We ate it again for lunch this afternoon. It was splendid.

—I made this last night and my fiance and I loved it. This one was a great confidence-booster, because the crust was truly easy, and it was just so satisfying and cheesy and good.

—I made this over the weekend to take for lunches this week. All I can say is YUM!!! It tastes great cold and warmed in the microwave. I have never made pie crusts before and this turned out great...even passed the mom's test.

—I finally made this over the weekend. Truly delicious - there was brawling in the kitchen for the leftovers.

—Ohmygoodness this is amazing! It came together fast and gorgeous as promised, and was more filling than expected. My two big carnivorous guy friends loved it and were full after one piece!

—I loved this recipe. It was magical. I didn't have the plum tomatoes, but I just seeded and drained the ones that had grown last week, and it was delightful.

—I’ve never made a pie in my life (or biscuits) but your explanation made me try it. I had no pesto, but had two bunches of cilantro so I found several kinds online and combined them all into one. It had cilantro, lime juice, garlic, cayenne, olive oil, and I added toasted almonds, and parmesan. All I had for cheese was some sharp cheddar, and some parmesan.

I found the crust very easy to make and had no problems (other than I can’t seem to make one round). Another change I made was to add some very crispy bacon in the layers. I came out delicious! By the way………my wife loved that I made the dinner and cleaned up the mess, so all she had to do was enjoy it.

Ready to give it a try now? Enjoy!

Hungry for something else? You'll find links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.

© FarmgirlFare.com, where All pie all the time sounds like a very good motto to live by.

17 comments:

  1. HA! I come with a disclaimer now - too funny.

    For the record, this is my favorite thing to make and eat. It never gets f...I mean, messed up, and that biscuit crust is the finest contraption for holding in all the goodness - whether you add the sausage or not.

    In fact, I think I need to make another this weekend. Yeah. For sure.

    Cheers, friend.

    ReplyDelete
  2. Wow, does that ever look good! I can see that being made here very soon!!

    ReplyDelete
  3. "Finny uses bad words." Indeed, and that is one reason I love her. (That warning made me laugh). Also because she does things like add sausage to an already-delicious pie. Genius, that woman.

    P.S. I have not yet had the glut of tomatoes that leads to my own pie, but it is coming. Oh yes. And there will be sausage.

    ReplyDelete
  4. Oh, I love your recipes!! I hope hope hope there will be a recipe book from you in the near future! Even just a compilation of all the amazing deliciousness on this website, with full color photos and all your wonderful comments to curl up on the couch with as the days are changing to fall. Then off to the kitchen to cook up a storm! Divine!

    Thanks for many wonderful meals and treats,
    Elizabeth

    ReplyDelete
  5. Tomatoes, mozzarella, basil, biscuit dough, and bad words, too? Yes, please!

    ReplyDelete
  6. Kathy from the real Garden of Eden8/26/2011 7:48 AM

    I just wanted to give you a shout out!!! I enjoy your thoughts, pictures and recipes so very much! I am giddy when I see a new post.

    I love the ways your recipes tell you exactly what to do and what not to do!!! I has helped me have successful meals everytime. Last night it was your Savory Tomato and Basil Pesto Pie with Sausage. It was heavenly!!

    Keep up your awesome work you do because we appreciate you!!!

    ReplyDelete
  7. Oh, FG...I had a wonderful tomato-cheese-phyllo pie the other day at a local organic cop-op restaurant (yes, we actually have one in Small Town, GA--and it's a gem)...OMG, it was great. And now I can make one of my own at home that's even better. The one at the restaurant had plenty of cheese, but not quite enough basil and tomatoes for my taste. Though they did add some finely-chopped prosciutto across the top, and that was a tasty touch.

    Hmm. Now off to find fresh tomatoes and basil. Farmer's market, here I come. :-)

    ReplyDelete
  8. My all time favourite "looking" pie. One day I'll get around to making it. :-)

    ReplyDelete
  9. Holy Moses, that looks delightful! Now I need to make it for dinner, thank you for the inspiration!

    ReplyDelete
  10. My tomatoes are just starting to come up here in the Catskill Mountains and I am so going to make this pie. With sausage. And may say some bad words while making the crust, although it does sound pretty easy. It looks just wonderful!!!!

    ReplyDelete
  11. I saw an older post about your apple crumb pie but no recipe - is it posted somewhere?
    Thanks - love your blog - attempting your farmhouse bread recipe today.

    ReplyDelete
    Replies
    1. My apple pie recipe isn't posted, but here's how I make the streusel topping. You can use it for any favorite apple (or other fruit) pie recipe instead of a pastry crust:

      1 cup all-purpose flour
      1/2 cup light brown sugar
      1/2 cup (1 stick) organic butter

      Combine the flour and sugar in a bowl. Add the butter and use a pastry blender, a fork, or your fingers to mix in the butter until you have coarse crumbs. Or you can use a food processor - just pulse everything a couple of times. Sprinkle over your pie filling, bake, and enjoy. :)

      Delete
  12. I made this last year, to rave reviews - the biscuit crust is the best!

    ReplyDelete
  13. This pie looks fantastic but I think because of the unusual and constant heat this summer, I'll wait to make it later in the year.

    How're you feeling? Lots better I hope!!

    ReplyDelete
  14. I made this last night and even though I know the crust is the best part, I just didn't feel like rolling it out so I used a frozen pie crust. It was still fantastic!!

    ReplyDelete
  15. Hi Everybody,
    Thanks for your comments and feedback. I'm so glad this recipe is a hit!

    ReplyDelete

January 2013 update: I know word verification is a big pain, but it's the only way I can stop the ridiculous number of anonymous spam comments I get every day. I don't want to require commenters to be registered Blogger or Open ID users because I know many of you aren't. Thanks so much for your understanding!

Hi! Thanks for visiting Farmgirl Fare and taking the time to write. While I'm not always able to reply to every comment, I receive and enjoy reading them all.

Your feedback is greatly appreciated, and I especially love hearing about your experiences with my recipes. Comments on older posts are always welcome!

Please note that I moderate comments, so if I'm away from the computer it may be a while before yours appears.

I try my best to answer all questions, though sometimes it takes me a few days. And sometimes, I'm sorry to say, they fall through the cracks, and for that I sincerely apologize.

If you're waiting for a reply to your comment and have a Blogger profile (it's free to create one) you can check the NOTIFY ME box that is below and receive all follow up comments to just this specific post via email.

I look forward to hearing from you and hope you enjoy your e-visits to our farm!