It’s March 14th (aka 3/14 or 3.14159…) and today, we’re encouraged to celebrate pi (Π) specifically, and mathematics in general. This recipe for tomato-pesto-garlic pi (pie) is an early spring treat that only gets better when summer’s bounty thrives.
1 9-inch un-baked pie shell
1 T. olive oil
1/2 c. basil pesto
1 T. minced fresh garlic
8 oz. provolone cheese, thinly sliced or grated
8 ripe plum tomatoes, thinly sliced,seeded
1/2 c. freshly grated parmesan cheese
Bake the piecrust at 375 degrees for 10 minutes, or until light brown.
Meanwhile, in a small saucepan, combine oil and garlic. Cook over low heat just until heated, stirring occasionally.
Arrange half of the provolone cheese over the partially baked crust. Sprinkle with half of the pesto and top with half of the tomatoes. Then, sprinkle with half of the Parmesan cheese. Repeat layers.
Spoon garlic/olive oil mixture over pie. Bake at 375 degrees for 15-18 minutes or until cheese is melted and crust is golden brown.