Cherry Tomato, Mozzarella, and Zucchini Pie
Makes one 9-inch pie
- 2 1/4 cup all-purpose flour, plus more for dusting
- 1/2 cup finely grated Parmesan cheese
- 1 tsp 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 Tbs heavy cream, for egg wash
- 2 Tbs extra-virgin olive oil
- 1 shallot, finely chopped
- 1 small zucchini, halved lengthwise and cut into 1/2-inch thick half-moons
- 1 1/2 lbs cherry tomatoes
- 1/2 cup grated Parmesan cheese
- 4 oz bocconcini (fresh mozzarella balls) or fresh mozzarella, 1-inch pieces
- 3 Tbs fresh basil leaves, chopped
- 1/4 cup plus 2 Tbs all-purpose flour
- coarse salt
- freshly ground pepper
- Pulse the flour, cheese, salt, and butter in a food processor until mixture reseumbles coarse meal.
- Add 1 egg yolk and pulse to combine.
- Drizzle in 1/4 cup ice water, and pulse until the dough just comes together.
- Form dough into a disk, and wrap in plastic.
- Refrigerate or freeze until firm, about 30 minutes
- Heat 1 tablespoon oil in a 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.
- 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 1/4 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.
Make the Crust
Make the Filling
. Martha Stewart's Pies & Tarts. Page 287. New York: Clarkson Potter/Publishers