PRINT RECIPE
Yield: One 9-inch pie.
Ingredients:
for the crust
2 1/4 cups all-purpose flour, plus more for dusting
1/2 cup finely grated Parmesan cheese
1 teaspoon 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 tablespoon heavy cream, for egg wash
for the filling
2 tablespoons 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 (fresh mozzarella balls) or fresh mozzarella (1-inch pieces)
3 tablespoons fresh basil leaves, chopped
1/4 cup plus 2 tablespoons all-purpose flour
Coarse salt and freshly ground pepper
Preparation:
Make the crust: Pulse flour, cheese, salt, and butter in a food processor until mixture resembles coarse meal. Add 1 egg yolk; pulse to combine. Drizzle in ¼ cup ice water, and pulse until dough just comes together. (If dough is still crumbly, add up to ¼ cup more water, 1 tablespoon 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 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 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 ¼ 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.
Recipe Notes:
I do not have a food processor so I made the crust in a bowl using a pastry cutter.
My cookbook recipe instructs the pie to be baked 70-80 minutes which is how long I baked mine. I notice the online recipe suggests baking 45 minutes. That is a big difference in baking times so use your judgement.
city says
January 4, 2013 at 7:31 amthanks for posting..
Just a little something from Judy says
December 19, 2012 at 7:14 pmI am guessing that they were thrilled to have you in their company, for more reasons than one. This looks like it has all of my favorites too, and I am thankful for how carefully you shared the recipe. Thank you!
Beansieleigh says
December 12, 2012 at 1:37 pmOh, this looks heavenly! I think I'm going to HAVE to try this one! Thanks so much for sharing the recipe! ~tina
Kathy @ Sweet Up-North Mornings... says
December 12, 2012 at 4:33 amWow…wonderful looking!
Your such an amazing cook.
I'm looking for a killer tomatoe soup recipe for Christmas…The kids are trying soups for Christmas this year..interesting!
xo
Robyn says
December 11, 2012 at 10:08 pmI had just made about 2 months ago a Zuccinni pie but it was kind of boring, THIS looks delicious.. Definitely going to be making this. Thank you for sharing! 🙂
Robyn
Cheryl says
December 11, 2012 at 1:45 pmOh my, that looks delicious…and beautiful! I must put this one in my recipe file…
lindsey says
December 11, 2012 at 8:53 amThis looks wonderful and a great make for Christmas. Thanks for sharing.
myletterstoemily says
December 11, 2012 at 1:42 amthat looks delicious! thank you for
the recipe. i will make it when our
big family gets together.
NanaDiana says
December 11, 2012 at 1:36 amYou always post such great recipes, Lorraine. And, even if I have just eaten they make me hungry. Hope you have a great week- xo Diana
Debbie Petras says
December 11, 2012 at 1:17 amOh my, I'm so hungry and seeing this is so tempting. I was going to go on my treadmill but now I want to eat. 🙂 I pinned this recipe so I could make it in the future.
Blessings and love,
Debbie
Ann says
December 10, 2012 at 11:55 pmoh my does that ever look good.
Rebecca says
December 10, 2012 at 11:44 pmSounds fabulous and LOOKS fabulous, too! YUM!
Thanks for sharing!
xo~Rebecca
Sharkbytes says
December 10, 2012 at 11:33 pmI just came over from Ann's blog. O my that looks good! I wonder if I can cut the fat and make it work for our "diet."
janice15 says
December 10, 2012 at 11:28 pmLooks great I can't wait to try this…Happy new week with love Janice
Happier Than a Pig in Mud says
December 10, 2012 at 11:21 pmJust gorgeous! The crust really sounds flavorful and different, looks like a true winner:@)
Shabby chic Sandy says
December 10, 2012 at 10:56 pmThis looks delicious!
podso says
December 10, 2012 at 8:34 pmI will definitely make this! I love a pie like this and yours always looks like it stepped from the pages of a magazine, well, in your last picture it really looks like that! Thanks for the recipe!
Winnie says
December 10, 2012 at 7:14 pmOhhh This is GREAT
Absolutely my kind of pie
Looks tempting, colorful and delicious.
Pinned
Marigene says
December 10, 2012 at 5:27 pmOh my goodness, does that pie ever look good…can't wait to try it.
FABBY'S LIVING says
December 10, 2012 at 4:32 pmBarbara is right..all my faves too, rolled into a great looking pie! Hubby adores pies, so here's a new one for him! Thanks for the recipe pretty lady and may you have a wonderful and happy holiday week.
FABBY
Barbara F. says
December 10, 2012 at 3:24 pmAll my faves in one pie. Sounds and looks delicious. xo