With a Grateful Prayer and a Thankful Heart: Cherry Tomato, Mozzarella, and Zucchini Pie

Monday, December 10, 2012

Cherry Tomato, Mozzarella, and Zucchini Pie

 Friends from John's college days invited us, along with another couple from the same graduating class for dinner yesterday. We reconnected with Ray and Jan a couple of years ago and they reconnected with Tish and Pat recently. The get-together was delightful and John really enjoyed spending time getting reacquainted with friends from many years ago.

Ray asked me to bring this delicious, Martha Stewart savory pie that is bursting with flavor. I made it when they last visited our home and they loved it. Fresh cherry tomatoes, Parmesan and fresh mozzarella, zucchini and basil make this dish a delightful one. The crust, thick and full of Parmesan cheese, is rustic and folded similar to a galette.

We served this pie as an appetizer but it is definitely hearty enough to be an entree. 

Cherry Tomato, Mozzarella, and Zucchini Pie
from Martha Stewart's New Pies and Tarts (Clarkson Potter 2011)


PRINT RECIPE
Yield: One 9-inch pie.

Ingredients:

for the crust

2 1/4 cups all-purpose flour, plus more for dusting
1/2 cup finely grated Parmesan cheese
1 teaspoon coarse salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1 large egg yolk, plus 1 large egg yolk, for egg wash
1/4 to ˙1/2 cup ice water
1 tablespoon heavy cream, for egg wash
for the filling

2 tablespoons extra-virgin olive oil
1 shallot, finely chopped
1 small zucchini, halved lengthwise and cut crosswise into ˙1/2-inch-thick half-moons
1 1/2 pounds cherry tomatoes
1/2 cup grated Parmesan cheese
4 ounces bocconcini (fresh mozzarella balls) or fresh mozzarella (1-inch pieces)
3 tablespoons fresh basil leaves, chopped
1/4 cup plus 2 tablespoons all-purpose flour
Coarse salt and freshly ground pepper
Preparation:

Make the 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.



Make the 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.

Recipe Notes:
I do not have a food processor so I made the crust in a bowl using a pastry cutter.

My cookbook recipe instructs the pie to be baked 70-80 minutes which is how long I baked mine.  I notice the online recipe suggests baking 45 minutes. That is a big difference in baking times so use your judgement.

24 comments:

Barbara F. said...

All my faves in one pie. Sounds and looks delicious. xo

FABBY'S LIVING said...

Barbara is right..all my faves too, rolled into a great looking pie! Hubby adores pies, so here's a new one for him! Thanks for the recipe pretty lady and may you have a wonderful and happy holiday week.
FABBY

Marigene said...

Oh my goodness, does that pie ever look good...can't wait to try it.

Winnie said...

Ohhh This is GREAT
Absolutely my kind of pie
Looks tempting, colorful and delicious.
Pinned

podso said...

I will definitely make this! I love a pie like this and yours always looks like it stepped from the pages of a magazine, well, in your last picture it really looks like that! Thanks for the recipe!

Shabby chic Sandy said...

This looks delicious!

Happier Than a Pig in Mud said...

Just gorgeous! The crust really sounds flavorful and different, looks like a true winner:@)

janice15 said...

Looks great I can't wait to try this...Happy new week with love Janice

Sharkbytes said...

I just came over from Ann's blog. O my that looks good! I wonder if I can cut the fat and make it work for our "diet."

Rebecca said...

Sounds fabulous and LOOKS fabulous, too! YUM!

Thanks for sharing!

xo~Rebecca

Ann said...

oh my does that ever look good.

Laurie said...

I am printing this recipe right now! The crust sounds so good, with the parmesian cheese added, and the filling ingredients are favorites of mine. Thank you for sharing this!

Susan said...

Oh my goodness, LDH. That looks delish beyond yumminess. Mmm mmm mmm Thanks for sharing. Susan

Debbie Petras said...

Oh my, I'm so hungry and seeing this is so tempting. I was going to go on my treadmill but now I want to eat. :) I pinned this recipe so I could make it in the future.

Blessings and love,
Debbie

NanaDiana said...

You always post such great recipes, Lorraine. And, even if I have just eaten they make me hungry. Hope you have a great week- xo Diana

myletterstoemily said...

that looks delicious! thank you for
the recipe. i will make it when our
big family gets together.

lindsey said...

This looks wonderful and a great make for Christmas. Thanks for sharing.

Cheryl said...

Oh my, that looks delicious...and beautiful! I must put this one in my recipe file...

Robyn said...

I had just made about 2 months ago a Zuccinni pie but it was kind of boring, THIS looks delicious.. Definitely going to be making this. Thank you for sharing! :)
Robyn

SavoringTime in the Kitchen said...

Beautiful, rustic tart!!

Kathy @ Sweet Up-North Mornings... said...

Wow...wonderful looking!
Your such an amazing cook.
I'm looking for a killer tomatoe soup recipe for Christmas...The kids are trying soups for Christmas this year..interesting!
xo

Beansieleigh said...

Oh, this looks heavenly! I think I'm going to HAVE to try this one! Thanks so much for sharing the recipe! ~tina

Just a little something from Judy said...

I am guessing that they were thrilled to have you in their company, for more reasons than one. This looks like it has all of my favorites too, and I am thankful for how carefully you shared the recipe. Thank you!

city said...

thanks for posting..

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