Yields
8 servings
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ingredients
2
lb(s) pie dough, at room temperature
1
egg
1
Tbsp milk
2
Tbsp butter
2
clove garlic, finely chopped
8
small plum (Roma) tomatoes, halved and seeded
1
Tbsp (15 ml) prepared basil pesto
salt and pepper
5
oz (150 g) grated Canadian Oka cheese
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directions
Step 1
Pre-heat oven to 350°F (180°C).
Step 2
Roll dough to 1/4 inch (0.5 cm) thickness. Cut six – 5 inch (12-cm) squares. Set aside.
Step 3
In a bowl, beat the egg. Add milk. Brush dough pieces with beaten egg. Fold the sides 1-inch (2.5-cm) to create shell with points. Brush the folded sides with beaten egg. Bake for 15 minutes.
Step 4
Melt butter in saucepan and sauté garlic, simmer for about 2 minutes. Add tomatoes and cook 2 or 3 minutes. Add pesto, salt and pepper and mix gently. Remove from heat.
Step 5
Remove cooked pie crusts from oven and spread evenly with the pesto and tomato mix. Add grated Oka cheese.
Step 6
Return to oven for 2 or 3 minutes to melt the cheese.
Step 7
Serve hot.