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.
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Ratifah Namata
[email protected]This pie is a bit pricey to make, but it's worth the splurge for a special occasion.
Trijugee Tiwari
[email protected]I made this pie for my vegetarian friends and they loved it. It's a great meatless option.
Kyobe Anthony
[email protected]This pie is a great way to use up leftover puff pastry.
Mahesh Lama
[email protected]I'm not a huge fan of zucchini, but I really enjoyed this pie. The flavors were well-balanced.
Malik Azeem 190 Pakistan381
[email protected]This pie is perfect for a summer picnic or potluck.
dinesh rajah
[email protected]I've never made a pie with zucchini before, but this recipe was easy to follow and the results were delicious.
Damodar Paudel
[email protected]This pie is a great way to get your kids to eat their vegetables. My kids loved it!
Nabeel Nabeelazam
[email protected]I wasn't sure how I would like this pie, but I was pleasantly surprised. It's a unique and delicious dish.
Khadijat Aliyu Masu
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. It's a delicious and impressive dish.
Mia Castillo
[email protected]I made this pie in a cast iron skillet and it turned out perfectly. The crust was crispy and the filling was gooey and flavorful.
Slim Jim Longfoot
[email protected]This pie is a great way to use up leftover zucchini. It's also a great vegetarian option.
Sibongile Themba
[email protected]I added some fresh basil to the pie and it really took it to the next level.
Mapule Moloko
[email protected]This pie is so flavorful and satisfying. I love the way the zucchini and tomatoes roast together.
Aaron Chester jr
[email protected]I've made this pie several times now and it's always a favorite. The combination of cherry tomatoes, bocconcini, and zucchini is perfect.
Bappa Dash Badhon Badhon
[email protected]This recipe is easy to follow and the results are delicious. I will definitely be making this pie again.
Okoli chinenye Immaculate
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved it.
Joshua Holland
[email protected]This cherry tomato, bocconcini, and zucchini pie was a hit with my family! The flavors melded together perfectly, and the crust was flaky and golden brown.