Ideally, just slice down some tomato and mozzarella then you'll get the most delicious appetizer or light lunch. However the reality is, many commercial-grown tomatoes in here have no flavor even they're fully ripe. And not many people are so lucky like me can easily get fresh mozzarella which is made daily. To me chewing that mozzarella sold at supermarket equals to sending taste buds for lamination. Maybe things always have a bright side... put them into a pie, let the heat infuse a mild sweetness from all the ingredients. By the way, no one can resist this rustic and crunchy crust.
Ingredients of semolina pie crust:
- 1/2 cup plain (all purpose) flour
- 1/8 cup semolina
- 1/2 tsp sugar
- 1/4 tsp salt
- 3 Tbps cold unsalted butter, cubed
- 1/3 cup buttermilk (you don't need it all)
- 2 ripe tomatoes, sliced, drained
- a small handful of shredded mozzarella and/or mild flavor hard cheese
- a small handful of basil leaves for garnish
- To make the pie dough: mix flour, semolina, sugar and salt in a bowl. Add butter, use a pastry blender to cut the butter pieces as the size of small peas. Add buttermilk and mix everything together, you're looking for a malleable but not wet dough. Press the dough into a dish, wrap in plastic, chill for 2 hours at least.
- Pre-heat the oven 400F. Line a dark baking sheet with parchment paper or sprinkle semolina (if your want an extra bite on crust)
- Roll the dough into an 11-inch circle, about 1/8 thick.
- Leave a 2 inches border, scatter the cheese(s), place the tomatoes slightly overlapping. Fold the uncovered border of dough up over the filling.
- Bake the pie for 35 mins or until the pastry is golden. Transfer it on a rack to cool off.
I like to eat this pie with fresh basil. If you only have dry basil, simply sprinkle some on the pie before baking.