Cherry Tomato, Mozzarella, and Zucchini Pie

Name: Cherry Tomato, Mozzarella, and Zucchini Pie
Yield: Makes one 9-inch pie
Ingredients: 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; 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

January 24, 2012

This pie combines the ease of a galette—no need to attach a top crust or crimp any edges—with the convenience of oven-to-table serving. Before the tender dough is fitted in the pie plate, it is cut into flaps around the edge for neat, even folding over the filling. When the pie emerges from the oven, the tomatoes will be near bursting, their juices mingling with the cheeses, zucchini, and basil. It just might remind you of another delicious savory pie: pizza.

Recipe notes

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