Tomato Zucchini Pie

I have been trying out some great pie recipes from Martha Stewart’s Pie and Tart book.  Typical Martha, it has some difficult recipes with fancy ingredients, but some of them are pretty easy, like this one.  I especially liked the fresh mozzarella and basil flavor of this pie and now that tomatoes are growing in the garden, I am going to be making a lot more tomato pies.

Tomato Zucchini Pie

Prepare crust and press into 9 inch pie dish.

Filling:

2 tablespoons olive oil

1 shallot finely chopped

1 small zucchini, halved lengthwise and cut crosswise into 1/2-inch-thick half-moons.

1 1/2 lbs cherry tomatoes

1/2 cup grated parmesan cheese

4 ounces fresh mozzarella (1 inch pieces)

3 tablespoons fresh basil leaves chopped

1/4 cup plus 2 tablespoons all purpose flour

Preheat oven 375.

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 ha been released, about 5 minutes.  Transfer to 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.

Spread filling into pie dish and cover with foil.   Bake for about an hour then remove foil and bake for another 15 minutes.

Serves 6-8.

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