CHERRY TOMATO, BOCCONCINI, AND ZUCCHINI PIE
This rustic pie is full of Italian flair, with tomatoes -- some still on the vine for decoration -- mozzarella, Parmesan, basil, and zucchini. Roll out the dough and place it in a pie plate; arrange the filling, fold the crust edges over, brush with an egg wash, and bake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl; set aside.
- Halve one-third of the tomatoes. Stir halved and whole tomatoes, cheeses, basil, lemon zest, flour, and sugar into shallot-zucchini mixture. Season with salt and pepper. Set aside.
- Roll out dough on a lightly floured surface to a 13-inch circle, about 1/4-inch thick. Make seven 3-inch-long cuts around edge of dough, evenly spacing. Trim to make 7 rounded flaps. Transfer to a 10-inch pie plate. Drizzle crust with remaining tablespoon oil. Spread with filling. Fold in flaps of crust, slightly overlapping. Put tomatoes on the vine in center. Refrigerate until cold, about 20 minutes.
- Preheat oven to 375 degrees. Whisk cream and egg yolk in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and juices are bubbling, about 45 minutes.
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Mohau Mofokeng
[email protected]This pie is so good, it's dangerous! I could easily eat the whole thing in one sitting.
Md Mamun Miya
[email protected]I've never made a pie before, but this recipe was so easy to follow. I'm so glad I tried it!
Marivel Morales
[email protected]I made this pie gluten-free by using a gluten-free pie crust. It turned out great!
Umar Lateef
[email protected]This pie is a great way to get your kids to eat their vegetables.
Genet Andom
[email protected]I'm not a big fan of tomatoes, but I really enjoyed this pie. The zucchini and cheese balanced out the tartness of the tomatoes perfectly.
Zakir Nawab
[email protected]This pie is a work of art! It's so beautiful and delicious.
SM Kawsar
[email protected]I highly recommend this recipe to anyone who loves cherry tomatoes, zucchini, and cheese.
Palash Ray
[email protected]This pie is even better the next day, so it's perfect for meal prep.
Chris Mandem
[email protected]I love the crispy crust on this pie. It's the perfect contrast to the soft and creamy filling.
Shai Priest
[email protected]I'm not usually a fan of zucchini, but this pie changed my mind. The zucchini is cooked perfectly and it adds a subtle sweetness to the pie.
Nurniya Binte
[email protected]This recipe is a great way to use up leftover cherry tomatoes and zucchini.
Chevelle Mason
[email protected]I made this pie for a party and it was a huge success! Everyone loved it, and I got so many compliments on it.
SANDIP SIWA
[email protected]This pie is so light and refreshing, yet it's still incredibly satisfying. It's the perfect meal for a summer lunch or dinner.
zelalem mulugeta
[email protected]I love how easy this recipe is to follow. Even if you're a beginner in the kitchen, you can make this pie without any problems.
Kevin Hill
[email protected]This recipe is a keeper! It's so versatile, too. I've made it with different types of cheese, vegetables, and even meats. It's always delicious.
Jonathan Davis
[email protected]I've made this pie a few times now, and it's always a hit! My friends and family love it, and it's always the first thing to go at potlucks. I highly recommend it!
Logan Lexow
[email protected]This cherry tomato, bocconcini, and zucchini pie was an absolute delight! The combination of flavors and textures was perfect, with the sweetness of the tomatoes, the creaminess of the bocconcini, and the savory crunch of the zucchini. It was also in