Steps:
- Heat 1 tablespoon oil in a medium skillet over medium heat. Add the shallot; cook, stirring occasionally, until softened, about 3 minutes. Add the zucchini; cook, stirring occasionally, until it is light golden and the liquid has been released, about 5 minutes. Transfer to a large bowl; set aside.
- Halve one-third of the tomatoes. Stir the halved and whole tomatoes, cheeses, basil, lemon zest, flour, and sugar into the shallot-zucchini mixture. Season with salt and pepper. Set aside.
- Roll out the dough on a lightly floured surface to a 13-inch circle, about 1/4 inch thick. Make 7 3-inch-long cuts around the edge of the dough, evenly spaced. Trim to make 7 rounded flaps. Transfer to a 10-inch pie plate. Drizzle the crust with the remaining tablespoon oil. Spread with the filling. Fold in the flaps of crust, slightly overlapping. Put the tomatoes on the vine in the center. Refrigerate until cold, about 20 minutes.
- Preheat the oven to 375°F. Whisk the cream and egg yolk in a small bowl. Brush the crust with egg wash. Bake the pie on a rimmed baking sheet until the crust is golden brown and the juices are bubbling, about 45 minutes.
- Cheese Short Crust
- Pulse the flour, cheese, sugar, salt, and butter in a food processor until the mixture resembles coarse meal. Add the egg yolk; pulse to combine. With the processor running, drizzle in 1/4 cup water until the dough just comes together. (If the dough is still crumbly, add up to 1/4 cup more water, 1 tablespoon at a time.) Do not process for more than 20 seconds. Wrap the dough in plastic. Refrigerate until cold, about 30 minutes.
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Jackson CARROLL
[email protected]This pie looks absolutely divine! I can't wait to try it. Thanks for sharing the recipe.
Lan ars
[email protected]I'm always looking for new vegetarian recipes, and this one definitely fits the bill. It's packed with fresh vegetables and has a delicious cheesy flavor. I'll definitely be making it again!
Suresh Bhattarai
[email protected]This recipe is a great way to use up leftover cherry tomatoes and zucchini. I had a bunch of them in my fridge, and I was looking for a way to use them up. This pie was the perfect solution!
Damilola Adediran
[email protected]I love how versatile this recipe is. I didn't have any zucchini on hand, so I used spinach instead. It turned out just as delicious!
MuRÿ¥AD GamiNG
[email protected]This pie was a hit at my dinner party! Everyone raved about the combination of flavors and the beautiful presentation. I'll definitely be making it again for special occasions.
Busisiwe Chulayo
[email protected]I was pleasantly surprised by how easy this recipe was to make. I'm not the most experienced cook, but I was able to follow the instructions and create a dish that looked and tasted amazing. Thanks for sharing!
sajidali Thiraj
[email protected]This recipe is a must-try for anyone who loves vegetarian pies. The cherry tomatoes, bocconcini, and zucchini come together to create a dish that is both flavorful and satisfying. I served it with a side salad, and it was the perfect meal.
michaelle godbout
[email protected]Just tried the cherry tomato, bocconcini, and zucchini pie recipe, and it turned out great! The crust was flaky and golden brown, and the filling was bursting with flavor. I especially loved the gooey bocconcini. Definitely a keeper!
Okafor promise
[email protected]Wow, this cherry tomato, bocconcini, and zucchini pie was a real winner! It was so easy to make, and the results were simply stunning. The flavors melded together beautifully, and the texture was perfect. I'll definitely be making this again!
Sana Shah
[email protected]This recipe was an absolute delight! The combination of cherry tomatoes, bocconcini, and zucchini created a symphony of flavors that tantalized my taste buds. The zucchini brought a subtle sweetness that balanced perfectly with the tangy tomatoes and