CHERRY TOMATO, MOZZARELLA, AND ZUCCHINI PIE
Steps:
- Crust: Pulse flour, cheese, salt, and butter in a food processor until mixture resembles coarse meal. Add 1 egg yolk; pulse to combine. Drizzle in ¼ cup ice water, and pulse until dough just comes together. (If dough is still crumbly, add up to ¼ cup more water, 1 tablespoon at a time.) Form dough into a disk, and wrap in plastic. Refrigerate or freeze until firm, about 30 minutes. Filling: Heat 1 tablespoon oil in a skillet over medium. 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. Halve one-third of the tomatoes. Stir halved and whole tomatoes, both cheeses, basil, and flour into shallot-zucchini mixture. Season with salt and pepper. On a lightly floured surface, roll out dough to a 13-inch round, about ¼ inch thick. Make seven 3-inch-long cuts around edge of dough, evenly spaced. Transfer to a 9-inch pie plate. Drizzle shell with remaining tablespoon oil. Transfer filling to shell. Fold in flaps of dough, slightly overlapping. Refrigerate until dough is firm, about 30 minutes. Preheat oven to 375°F. Whisk cream and remaining egg yolk in a small bowl, and brush over crust. Bake pie on a parchment-lined rimmed baking sheet until crust is golden brown and juices are bubbling, 70 to 80 minutes. Transfer to a wire rack to cool slightly. Serve warm.
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Brenda McGowan
[email protected]I'm not a big fan of zucchini, but I loved this recipe! The zucchini was cooked perfectly, and it was really delicious in the pie.
Lulu Thomas
[email protected]This is the best cherry tomato, mozzarella, and zucchini pie I've ever had! The crust was flaky and buttery, and the filling was creamy and flavorful. I will definitely be making this recipe again.
Jerome Bahago
[email protected]I'm not sure what I did wrong, but my pie turned out really dry. I think I might have overcooked it.
Rahul Khadka
[email protected]Overall, I thought this recipe was pretty good. It was easy to make, and it tasted good. I would definitely make it again.
Jason Bashford
[email protected]I had some trouble getting the crust to brown. I think I might have needed to bake it for a little longer.
Juster Kirimi
[email protected]This recipe was good, but I found it to be a little bland. I think I would add some more spices next time.
aaron simiyu
[email protected]I added some chopped basil to the filling, and it gave it a really nice flavor. I also used a store-bought pie crust to save time.
Joni Rushitaj
[email protected]I made this recipe for a dinner party, and it was a huge success! Everyone loved it, and I got rave reviews. I'll definitely be making it again.
MOHOMADE MUKARAM
[email protected]I was pleasantly surprised by this recipe. I'm not a huge fan of zucchini, but it was really good in this pie. The crust was also perfect.
Nykyriah Imani
[email protected]This is one of my favorite recipes. It's so easy to make, and it's always delicious. I love the combination of flavors and textures.
Alba Alvarenga
[email protected]I've been making this recipe for years, and it never disappoints. My family loves it, and it's always a crowd-pleaser when I bring it to parties.
Chidozie Nwadike
[email protected]This cherry tomato, mozzarella, and zucchini pie was a hit at our last potluck! It's flaky and cheesy, with the perfect amount of zing from the tomatoes.