Tomato, Zucchini & Mozzarella Pie
Hello all! I feel like it’s been a little while since an update, but my post-holiday week has been a bit busy. That’s a good thing, right? Well I hope everyone had a splendid 4th of July weekend, action-packed and full of friends, food, and fireworks. I spent my weekend, along with Scott of course, in the wonderful state of Delaware! We went to our friends’ July 4th backyard BBQ, which was great because who wants to hang around a city on a 90 degree day when you can lounge around a big yard, mojito in one hand (can of bug-spray in the other), surrounded by sunshine and good people. We had a great time, and of course arrived toting lots of homemade goodies. Scott brought some superb hamburger patties, and I brought mojito fixins’ (including my strawberry-basil simple syrup), as well as this delicious savory pie.
You may have noticed that this summer I’ve been a little obsessed with my Martha Stewart Pies and Tarts, but I can’t help it! There are so many yummy recipes to try that I wouldn’t have thought up on my own. Furthermore, with summer being chock full of hang-out time, pies often make the perfect treat. I’ve never made a savory pie before, but this one turned out really great and got lots of compliments!
For the Crust
- 2 1/4 Cups Flour, plus more for dusting
- 1/2 Cup finely grated Parmesan Cheese
- 1 tsp Coarse Salt
- 3/4 Cup (1.5 sticks) cold Butter, cut into pieces
- 1 large Egg Yolk, plus another large Egg Yolk for egg wash
- 1/4 to 1/2 Cup Ice Water
- 1 TBSP Heavy Cream, for egg wash
For the Filling
- 2 TBSP 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 (small fresh mozzarella balls), or fresh mozzarella cut into 1-inch pieces
- 3 TBSP fresh Basil, chopped
- 1/4 Cup plus 2 TBSP flour
- Coarse Salt & Fresh Ground Pepper
Make the crust. Pulse flour, cheese, salt and butter in a food processor until mixture resembles coarse meal. Add one egg yolk; pulse to combine. Drizzle in 1/4 cup ice water, and pulse until dough just comes together (if dough is still crumbly, add up to 1/4 cup more water, 1 TBSP 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 TBSP oil in a skillet over medium heat. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Add zucchini and cook, stirring occasionally, until light golden and liquid is released, about 5 minutes. Transfer to a large bowl.
Halve one-third of the tomatoes. Combine halved and whole tomatoes, both cheeses, basil, and flour with the 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. Transfer to pie dish. (Martha’s instructions were to make seven 3-inch long slits around the dough first, but I found this made it very difficult to get the dough into the dish without it completely tearing. So I made the slits after I filled the crust.) Drizzle with remaining olive oil and transfer the filling into the crust. If you haven’t already, make seven slits around the edges of the dough, and fold the flaps in, allowing them to slightly overlap. Refrigerate until firm, about 30 minutes.
Preheat oven to 375 degrees. 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, 70-80 minutes. Transfer to a wire rack to cool slightly. Serve warm.