Recipe courtesy of Clay Hughes of Sunburst Market

Basil Pesto

2 cups fresh basil
1 clove garlic, peeled
1/4 cup pine nuts
2/3 cup extra virgin olive oil
1/2 cup Parmesean cheese
Salt + pepper to taste

Make the Pesto

Add all ingredients in a blender or food processor. Pulse until mostly smooth, about 8-10 seconds.

Biscuit Topping

2 cups self-rising flour, sifted
1/4 cups unsalted butter, cut into pieces
2/3 cup whole buttermilk, at room temperature
1 teaspoon ground black pepper

Steps of Preparation

Cut seasonal ripe tomatoes into 1″ by 1″ cubes and season well with kosher salt and lightly with ground black pepper. Let sit for 20-30 minutes on paper towels to drain excess liquid.

Roast or broil the tomatoes until they have released some of their juices and have caramelized on the edges. After the tomatoes come out of the oven, quickly move them onto a metal or glass pie pan. Pour pesto over tomatoes and stir carefully until mixed. Top with mozzarella and let stand.

For the biscuit topping, put all ingredients except buttermilk into a food processor fitted with a metal blade and pulse 5-10 times. Add buttermilk and pulse until just mixed. Careful not to overmix. Scoop out dollops of biscuit dough and place atop the tomato pie. Don’t cover it completely, as some exposed tomato area is encouraged.

Bake at 400 degrees for 20-30 minutes or until the biscuits are well browned and cooked through.

Serve hot or at room temperature.

Photo: Markus Spiske