Cherry Tomato, Bocconcini, and Zucchini Pie

Alright, alright. The big work project is done and my life is slowly starting to get back to normal. When we last left off, I had a free moment to post this Cherry Tomato, Bocconcini, and Zucchini Pie. As you will see, it's a rather long recipe, so it took me a while type up and refine. Then, when I'm about to preview--*poof*! My post disappears into thin air. It's taken me a while to get over this disappointment. But, I'm going to start back into the blogging world by posting this recipe.

I made this about a month or two ago when the Husband and I visited his parents. They were a little confused at how to handle the vine that was left on the cherry tomatoes, but as I reassured them, they are just for decoration and be easily removed. My only real criticism is that the pie tasted too lemony. I didn't measure the grated lemon zest--I just zested and threw it in when it looked like enough, so I think I went overboard. So my suggestion to you is to go light on the lemon zest, maybe even half of what they ask for here. If you really like lemon, then go for it. Use the full teaspoon.

So, without delay...

Cherry Tomato, Bocconcini, and Zucchini Pie
Serves 4 to 6

2 tablespoons extra-virgin olive oil
1 shallot, finely chopped (about 1/4 cup)
1 small zucchini (7.5 oz), halved lengthwise and cut crosswise into 1/2-inch thick half-moons
1 1/2 pounds cherry tomatoes, plus cherry tomatoes on the vine for garnish
1/2 cup grated Parmesan cheese
4 ounces bocconcini
3 tablespoons fresh basil, chopped
1 teaspoon finely grated lemon zest
1/4 cup plus 2 tablespoons all-purpose four, plus more for work surface
1 tablespoon sugar
Coarse salt and freshly ground pepper
Cheese Short Crust made with Parmesan cheese (recipe to follow)
1 tablespoon heavy cream
1 large egg yolk

1. Heat 1 tablespoon oil in medium skillet over medium heat. All shallot; cooks, stirring occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until light golden and liquid has been release, about 5 minutes. Transfer to a large bowl; set aside.

2. Halve one-third of the tomatoes. Stir halved and whole tomatoes, cheeses, basil, lemon zest, flour, an sugar into shallot-zucchini mixture. Season with salt and pepper. Set aside.

3. Roll out dough on lightly floured surface to a 13-inch circle, about 1/4 inch thick. Make seven 3-inch-long cuts around edge of dough, evenly spacing. Trim to make 7 rounded flaps. Transfer to a 10-inch pie plate. Drizzle crust with remaining tablespoon oil. Spread with filling. Fold in flaps of crust, slightly overlapping. Put tomatoes on the vine in center. Refrigerate until cold, about 20 minutes.

3. Preheat oven to 375 degrees. Whisk cream and egg yolk in a small bow. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and juices are bubbling, about 45 minutes.


Cheese Short Crust
Makes enough for eight 4-inch double-crust pies or one 10-inch pie

2 1/4 cups all-purpose flour
1/2 cup grated manchego or Parmesan cheese
Pinch of salt
1 teaspoon coarse salt
3/4 cup (1 1/2 sticks) cold unsalted butter
1 egg yolk
1/4 to 1/2 cup ice water

Pulse flour, cheese, sugar, salt, and butter in a food processor until mixture resembles coarse meal. Add egg yolk; pulse to combine. With processor running, drizzle in 1/4 cup water until dough just comes together. (If 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 in plastic. Refrigerate until cold, about 30 minutes.