March 23, 2011

OH MY GOODNESS – YUM! Cherry Tomato, Mozzarella and Zucchini Pie

Posted in Recipes at 4:20 pm by mewborn

I often sit in my bed in the morning with my laptop (which is what I’m doing right now) and watch The Today Show.  Today, Martha Stewart was on showing her savory pies and quiches.  In other words – pies and quiches that aren’t dessert – but could instead be a meal.  I love this one because it’s vegetarian.  I’ll also tell you that I have switched out the pie crust recipe because of all the from the original!

Recipe: Cherry tomato, mozzarella and zucchini pie
“Martha Stewart’s New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites”

Ingredients
Low Fat Pie Crust
1 1/3 c. flour
1/2 tsp. salt
1/3 c. olive oil
3 tbsp. skim milk
Combine flour and salt in bowl. Blend oil and milk in bowl. Add to flour mixture. Stir with fork until forms large clumps. Press into ball. Flatten to form 5-6 inch “pancake”. Roll between sheets of wax paper. Peel off top sheet. Flip into 9 inch pie pan. Remove other sheet. Press dough into pie plate. Trim and flute.
  • 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

1. Make the crust: Combine flour and salt in bowl. Blend oil and milk in bowl. Add to flour mixture. Stir with fork until forms large clumps. Press into ball. Flatten to form 5-6 inch “pancake”. Roll between sheets of wax paper. Peel off top sheet. Flip into 9 inch pie pan. Remove other sheet. Press dough into pie plate. Trim and flute.

2. 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.

3. 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.

4.  Transfer filling to shell. Fold in flaps of dough, slightly overlapping. Refrigerate until dough is firm, about 30 minutes.

5. Preheat oven to 375 degrees F. Brush 1 tbsp melted butter or one egg yolk 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.

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