Let me first say how fantastic this cookbook is. It was kind of a lucky day when I picked this up for $15 at Sam's Club. The pretty pictures drew me in, and since pie is Bryan's absolute favorite thing ever, I decided to grab it. I'm SO glad I did. There are 150 recipes for all kinds of pies (sweet, savory, fruity, holiday, mini...and so on), and there are 150 recipes that I legitimately want to try. How often does that happen? I usually find that when I get a new cookbook, it's got a handful of great ideas, and the rest just seem mediocre. This is totally not the case with Pies & Tarts.
But this post is not about the cookbook itself, it's about how Martha helped me use up my cherry tomatoes and make the most decadent vegetable pie for dinner. If you'll flip with me to page 287, you can ogle with me as we talk about this pie. Can I get a "yummm!" ?!
I hope you'll forgive me for the lack of my own pictures, I was in an insane rush to finish this and the idea of grabbing the camera totally slipped my mind.
Anyway, if you couldn't already tell, I highly recommend this recipe. Two thumbs way up. It's savory and juicy and cheesy and delicious in all the right ways. Bryan, who doesn't even like zucchini, was raving about this pie. It tastes like pizza and heaven and cheesy goodness all in one.
Cherry Tomato, Mozzerella, and Zucchini Pie
Makes one 9-inch pie
For the crust
2 1/4 cups all-purpose flous
1/2 cup finely grated parmesan cheese
1 teaspoon coarse salt
3/4 cup 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 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)
3 tablespoons fresh basil leaves, chopped
1/4 cup plus 2 tablespoons all-purpose flour
Salt and pepper
Make the crust. Pulse flour, cheese, salt, and butter in a food processor until mixture resembles coarse meal. Add egg yolk and pulse to combine. Drizzle in 1/4 cup water and pulse until dough just comes together. If necessary, add more water 1 tablespoon at a time (it took me one extra tablespoon). Make dough into a disc and wrap in plastic. Refrigerate or freeze until firm, about 30 minutes.
Make the filling. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shallots, cooking until softened. Add zucchini and cook until light golden liquid is released. Stir occasionally. After about 5 minutes of cooking, transfer to a large bowl.
Halve 1/3 of the cherry tomatoes, and add the whole and halved tomatoes to the large bowl. Add parmesan and mozzarella cheeses, basil, and flour and mix well.
On a lightly floured surface, roll dough into a 13-inch round, about 1/4 inch thick. Make seven 3-inch-long cuts around the outside of the round, evenly spaced (this will allow you to fold over the excess crust to form the top). Place crust in 9-inch pie plate and drizzle with remaining tablespoon of olive oil. Add the filling. Fold over the edges, overlapping the areas you cut to form a top crust. (Crust will be open in the center). Refrigerate until dough is firm, about 30 minutes. (I'll be honest, I skipped that part and it came out totally fine.)
Preheat oven to 375. Whisk heavy cream and remaining egg yolk and brush onto the top of the crust. Bake pie on a parchment-lined baking sheet until the crust is golden brown, 70-80 minutes. Allow to cool slightly before serving. Serve warm.
Photos found here and here. Recipe from Martha Stewart's "Pies & Tarts."