Best 2 Cherry Tomato Bocconcini And Zucchini Pie Recipes
Indulge in a culinary journey with our sensational Cherry Tomato, Bocconcini, and Zucchini Pie, a symphony of flavors that will tantalize your taste buds. This delectable dish seamlessly blends the vibrant sweetness of cherry tomatoes, the creamy richness of bocconcini cheese, and the refreshing crunch of zucchini, all enveloped in a golden, flaky crust.
Prepare to embark on a culinary adventure as we guide you through three variations of this extraordinary pie. The Classic Cherry Tomato, Bocconcini, and Zucchini Pie is a timeless masterpiece that showcases the harmonious balance of flavors. For a vegetarian delight, try the Zucchini, Feta, and Spinach Pie, where tangy feta cheese and earthy spinach create a delightful symphony of textures. And for those seeking a unique twist, the Sun-Dried Tomato and Goat Cheese Pie offers a burst of Mediterranean flavors, where sun-dried tomatoes add a touch of sweetness and goat cheese lends a creamy tang.
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.
CHERRY TOMATO, BOCCONCINI, AND ZUCCHINI PIE
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.
Tips:
- For the perfect balance of flavors, choose ripe cherry tomatoes, fresh zucchini, and creamy bocconcini cheese.
- Use a good quality olive oil to enhance the flavors of the vegetables and cheese.
- If you don't have a pie crust, you can use puff pastry or even phyllo dough.
- To prevent the crust from getting soggy, pre-bake it for about 10 minutes before adding the filling.
- Don't overcrowd the pie with too many vegetables or cheese. You want the filling to be able to cook evenly.
- Bake the pie until the crust is golden brown and the filling is bubbly and hot.
- Let the pie cool for a few minutes before slicing and serving. This will help it hold its shape.
Conclusion:
With its combination of fresh vegetables, creamy cheese, and flaky crust, this cherry tomato, bocconcini, and zucchini pie is a delicious and versatile dish that's perfect for any occasion. Whether you're serving it as an appetizer, main course, or side dish, this pie is sure to be a hit with everyone at the table. And with its easy-to-follow recipe, you can have this delicious pie on your table in no time. So next time you're looking for a tasty and impressive dish to make, give this cherry tomato, bocconcini, and zucchini pie a try. You won't be disappointed!
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