Tomato Zucchini Pie
Delicious tomato and zucchini with creamy fresh mozzarella enveloped in a crispy Parmesan crust.
Servings: 8 servings
Ingredients
Parmesan Crust
- 1 1/2 cups all-purpose flour (plus more for work surface)
- 1/3 cup Parmesan cheese (grated)
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter
- 1 egg yolk
- 1/4 to 1/2 cup ice water
Tomato Zucchini Filling
- 2 tablespoons unsalted butter
- 1 yellow onion
- 2 small zucchini, or 1 medium to large
- 1 pound cherry or grape tomatoes
- 1/2 cup Parmesan cheese (grated)
- 4 ounces fresh mozzarella cheese
- 2 tablespoons fresh basil
- 1 tablespoon lemon juice
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 to 1 teaspoon salt
Instructions
Parmesan Crust
- In a large bowl add the flour, Parmesan cheese, sugar, and salt and mix together with a fork.
- Cut the stick of butter into small pieces. I cut it lengthwise into quarters and then cut into small pieces horizontally. Add the butter to the flour mixture.
- Blend the butter in with a pastry cutter/dough blender or with your hands. The goal is to coat the butter with the flour mixture without melting it. If it starts to melt, put the mixture in the refrigerator for a few minutes.
- After the butter is combined, add the egg yolk and mix with a fork.
- Finally, add the ice water starting with 1/4 cup. Mix in with a fork until the mixture starts to come together. add water a tablespoon at a time until the mixture dough just comes together. Pour the dough out onto a sheet of plastic wrap and roll into a ball. Refrigerate for 30 minutes (can make ahead, just give a few minutes for it to soften if you refrigerate for more than 30 min).
Tomato Zucchini Filling
- Meanwhile, start prepping the tomato mozzarella mixture. First dice the onion. Set aside.
- Then cut the zucchini - if they have a thick skin, peel, but if they’re on the smaller side feel free not to peel. Cut in half lengthwise. Then cut both of these halves in half lengthwise. Cut the 4 pieces into 1/2 inch chunks. Set aside.
- Place the tomatoes in a large bowl. Cut the fresh mozzarella into approximately 1/2 inch chunks. Add to the bowl with the tomatoes. Dice the basil. Add to the large bowl.
- Heat a large nonstick skillet over medium heat. Add the butter and then the onion. Saute for about 3 minutes, stirring occasionally. Then add the zucchini and saute for another 5 minutes.
- While the mixture is cooking, add the Parmesan, lemon juice, flour, sugar, and salt to the large bowl. Mix well together.
- When the onions and zucchini are done, add to the bowl and mix well. Put in the refrigerator for about 10 minutes.
- While the mixture is cooling, take out the pie crust. Sprinkle flour onto the work surface and roll the pie crust into an approximately 11-inch circle. Gently fold in half and then in half again and transfer to a 10-inch pie plate. Open up the folds and pour the tomato zucchini filling into the crust. Fold the sides over the filling, overlapping when needed. Refrigerate until cold, about 10 minutes.
- Preheat oven to 375 degrees. Bake pie on a rimmed baking sheet until the crust is golden brown, about 45 minutes. Allow to cool for 15 minutes before serving.