Cherry Tomato, Bocconcini, and Zucchini Pie

Cherry Tomato, Bocconcini, and Zucchini Pie
Photo by www.marthastewart.com

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 finely chopped shallot, about ¼ cup
  • 1 small zucchini, 7 ½ ounces, halved lengthwise and cut crosswise into ½-inch-thick half moons
  • 1 ½ pounds cherry tomatoes, plus cherry tomatoes on the vine for garnish
  • ½ cup grated Parmesan cheese
  • 4 ounces bocconcini
  • 3 tablespoons fresh basil, chopped
  • + 7 more ingredients
    • 1 teaspoon finely grated lemon zest
    • ¼ cup plus 2 tablespoons all-purpose flour, plus more for work surface
    • 1 tablespoon sugar
    • Coarse salt and freshly ground pepper
    • Cheese Short Crust, made with Parmesan cheese
    • 1 tablespoon heavy cream
    • 1 large egg yolk

1. Heat 1 tablespoon oil in a medium skillet over medium heat. 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; set aside. 2. Halve one...

View full recipe at SpringPad

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