Sunday, July 5, 2015

Tomato Zucchini Pie

In the height of the garden's generosity, I think I've found a simple but amazing recipe to use everything that is overwhelming me this weekend.  I am taking some short cuts (no, I don't make my own pie crust from scratch - and I have NO remorse for it either).  Those people at Pillsbury need jobs so I purchase their products in order to help support their employment! :)
You'll need:
Frozen pie crust (I like the kind you roll out into your own dish)
1 c fine grated Parmesan cheese
2 tbls extra-virgin olive oil (I used Canola - it's fine too)
3 small green onions, finely chopped
2 medium zucchini, sliced
6 oz cherry tomatoes, halved
4 oz shredded mozzarella
2 tbls fresh chopped basil leaves
2 tbls all-purpose flour
2 tbls heavy cream (I was out of cream, whole milk does fine)
2 eggs
 coarse salt and freshly ground pepper
1 pinch red pepper flakes (2 pinches if you like things spicier)
Sprinkle just a pinch or two of the flour on your counter and roll that pie crust into just a little larger than it's original shape.  You'll want it to come up and over the sides of the pie.  Sprinkle the 1/4 c Parmesan cheese over as you roll it out and it will blend together.
Heat 1 tablespoon oil in a skillet over medium and cook the zucchini and green onions about 4 - 5 minutes on medium high heat.  You want it lightly golden but not soggy. Remove from heat and place in a large mixing bowl to cool.
Halve your tomatoes - it make a better texture and releases some of the tomato juices. Stir tomatoes, remaining Parmesan cheese, mozzarella, basil and flour into a mixing dish and stir well.  Mix 1 egg and milk, add to cheese mixture and incorporate well.  Add the zucchini - green onion mixture. Season with salt and pepper.
Transfer to a 9-inch pie plate lined with your crust. Drizzle shell with remaining tablespoon oil. Transfer filling to shell. Fold in flaps of your pie shell, slightly overlapping.  Beat 1 egg with 1 tsp cold water then use a pastry brush to glaze the edges of your pie shell (it makes a pretty golden crust when it bakes).
Preheat oven to 375°F.  Bake pie on baking sheet until crust is golden brown and juices are bubbling, 50-60 minutes. Transfer to a wire rack to cool slightly. Serve warm.
I might sprinkle more Parmesan just before serving...but I'm cheesy that way! :)