Cherry Tomato, Bocconcini, and Zucchini Pie

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