Spread with cream cheese filling and fold into quarters; sprinkle with confectioners’ sugar, if desired.
1 8-oz pkg cream cheese, softened
1/4 cup sugar
1 tsp vanilla
In a small bowl, combine cream cheese, sugar and vanilla; stir until smooth.
Yield: One 9-inch pie.
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
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.
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.
So that Erin always remembers that others appreciate and admire her many gifts and talents,
I made this subway art for her.
My cousin, Caroline (in the orange dress and Karen’s sister), has a daughter who is getting married in August. So we still have some more celebrations to come!
their prayer… that we understand God’s will,
gain spiritual wisdom.
please and honor God,
bear good fruit,
grow in knowing God,
be filled with God’s strength,
have endurance and patience,
remain joyful in Christ, and
give thanks always.
(prayer taken from Colossians 1:9-18)
Was there a Scripture verse, a song, a quote, a poem or an encouraging word that came your way and caused you to pause.
I’d love for you to share.
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a very sweet couple.
And, yes, I wore red shoes.
I think the last pair of red shoes I wore were Buster Brown’s.
I found the little black dress on sale at Christmastime when I wasn’t really looking for a dress. The price was so right I brought it home.
But it needed something.
My sweet, beautiful and fun-loving friend, Susan told me to stop by and she would see if she had some accessories to help me dress-up the outfit.
Just for fun, I brought along a dress my niece loaned me. A sleek, long black dress with boa feathers that had to be the most amusing dress I have ever tried on. Yes, I looked like Cruella Deville and left tiny feathers whenever I moved about, but oh, what FUN!
After our laugh (and Susan’s suggestion I not wear the boa dress to Bible study) she shared a beautiful silk scarf that was perfect with the dress. So I didn’t have to continually fidget to keep the scarf in place, I tied a knot in front.
We agreed a long, silver necklace with chunky beads that her son bought for her worked too.
My sister, my sister-in-law and my daughter, Erin all suggested red shoes.
So off to DSW and guess what I found on the clearance shelf.
Not just a pair of red shoes but also, at 70% off, a red bag.
Still hesitant, I chatted with the lady at the register as I paid for the red shoes and a sensible pair of black patent leather shoes . This older, soft-spoken, reserved lady told me,
“Wear the red ones. There’s nothing like red shoes.”
And to perk up my dashing husband’s suit, Abbey and I found a new red tie for him!
1/2 cup maraschino cherries, drained and finely chopped (I used my little Oscar)
2 1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional – I used more)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5.In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
Storage Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
NOTE: I used the large end of a melon baller to measure out the dough before rolling.