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Gallery Cherry Tomato, Bocconcini, and Zucchini Pie Recipe Summary Servings: 6

Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil 1 finely chopped shallot, about 1/4 cup 1 small zucchini, 7 1/2 ounces, halved lengthwise and cut crosswise into 1/2-inch-thick half moons 1 1/2 pounds cherry tomatoes, plus cherry tomatoes on the vine for garnish 1/2 cup grated Parmesan cheese 4 ounces bocconcini 3 tablespoons fresh basil, chopped 1 teaspoon finely grated lemon zest 1/4 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

Gallery Cherry Tomato, Bocconcini, and Zucchini Pie

Recipe Summary Servings: 6

Cherry Tomato, Bocconcini, and Zucchini Pie

Cherry Tomato, Bocconcini, and Zucchini Pie

Cherry Tomato, Bocconcini, and Zucchini Pie

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 2 tablespoons extra-virgin olive oil 1 finely chopped shallot, about 1/4 cup 1 small zucchini, 7 1/2 ounces, halved lengthwise and cut crosswise into 1/2-inch-thick half moons 1 1/2 pounds cherry tomatoes, plus cherry tomatoes on the vine for garnish 1/2 cup grated Parmesan cheese 4 ounces bocconcini 3 tablespoons fresh basil, chopped 1 teaspoon finely grated lemon zest 1/4 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

Directions

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.

Halve one-third of the tomatoes. Stir halved and whole tomatoes, cheeses, basil, lemon zest, flour, and sugar into shallot-zucchini mixture. Season with salt and pepper. Set aside.

Roll out dough on a lightly floured surface to a 13-inch circle, about 1/4-inch thick. Make seven 3-inch-long cuts around edge of dough, evenly spacing. Trim to make 7 rounded flaps. Transfer to a 10-inch pie plate. Drizzle crust with remaining tablespoon oil. Spread with filling. Fold in flaps of crust, slightly overlapping. Put tomatoes on the vine in center. Refrigerate until cold, about 20 minutes.

Preheat oven to 375 degrees. Whisk cream and egg yolk in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and juices are bubbling, about 45 minutes.

Reviews (9)

 Add Rating & Review     68 Ratings   5 star values:        23    4 star values:        17    3 star values:        20    2 star values:        6    1 star values:        2

Reviews (9)

Add Rating & Review     68 Ratings   5 star values:        23    4 star values:        17    3 star values:        20    2 star values:        6    1 star values:        2

Add Rating & Review

68 Ratings 5 star values: 23 4 star values: 17 3 star values: 20 2 star values: 6 1 star values: 2

68 Ratings 5 star values: 23 4 star values: 17 3 star values: 20 2 star values: 6 1 star values: 2

68 Ratings 5 star values: 23 4 star values: 17 3 star values: 20 2 star values: 6 1 star values: 2

  • 5 star values: 23 4 star values: 17 3 star values: 20 2 star values: 6 1 star values: 2

    Martha Stewart Member     Rating: 5.0 stars       04/21/2020   I make this regularly, especially when my cherry tomatoes are ripe. Definitely use the Manchego Cheese in the crust!  

Martha Stewart Member     Rating: 5 stars       05/08/2018   This is one of my favorite dishes to make for a lunch or light dinner. It makes a nice presentation and is delicious!  

Martha Stewart Member     Rating: 5 stars       02/21/2013   I made this recipe several years ago and have made it many times since. It is one of my ALL TIME favorites. I make the crust and press it into 5 inch, shallow, crimped sided tart tins and then pile in the filling and bake. They look fantastic and they taste fantastic. I am going to the grocery right now to buy supplies to make a batch. Oh and they freeze well...just bake them, let them cool and freeze in an air tight container. Reheat when you're ready to eat them.  

Martha Stewart Member     Rating: Unrated       10/01/2012   I loved this recipe the first time I made it but for some reason the fresh mozzarella has become hard and rubbery the last couple of times. I'm mystified--does anyone have any ideas?  

Martha Stewart Member     Rating: Unrated       07/14/2012   the crust is unbelievable. perfect for pie and beer day (july 24 in utah)  

Martha Stewart Member     Rating: Unrated       09/03/2011   I just made this pie and I think it is amazing. I used some of my own garden tomatoes along with cherry tomatoes. Worth the time. I highly recommend this recipe.  

Martha Stewart Member     Rating: Unrated       09/01/2011   has anyone tryed the low acid cherry tomatoes? what did you think?  

Martha Stewart Member     Rating: Unrated       08/14/2011   Absolutely delicious. Followed the recipe to a "T" and even the crust was easy to make in the food processor. I made my pie the day before we had company and took it out of the fridge about a half hour before baking it ... and when it was ready to go in the oven I put the egg wash on it. It's a keeper and everyone commented on how good it was.  

Martha Stewart Member     Rating: 5 stars       07/22/2011   This is one of those very rare recipes that you taste and go "WOW" I have made this many times and the only thing different I do is when I make the crust I press the dough into shallow 4 1/2" tart tins and make individual little pies that are beautiful on a plate served with a green salad. When pressing the dough in the tins make sure they are non stick and make sure you press the dough in evenly. Sooooooooo good!!!!  

Martha Stewart Member     Rating: 5 stars       07/12/2011   This recipe is delicious. The crust is great and the inside is cheesy and flavorful. I used regular mozzarella instead of boccooncini and it turned out great. The lemon zest really brightens up the entire dish. I used regular Parmesan cheese but I know it would be even more delicious with a higher quality Parmesan.

    Martha Stewart Member

    Rating: 5.0 stars 04/21/2020

I make this regularly, especially when my cherry tomatoes are ripe. Definitely use the Manchego Cheese in the crust!

Rating: 5.0 stars

Rating: 5 stars 05/08/2018

This is one of my favorite dishes to make for a lunch or light dinner. It makes a nice presentation and is delicious!

Rating: 5 stars

Rating: 5 stars 02/21/2013

I made this recipe several years ago and have made it many times since. It is one of my ALL TIME favorites. I make the crust and press it into 5 inch, shallow, crimped sided tart tins and then pile in the filling and bake. They look fantastic and they taste fantastic. I am going to the grocery right now to buy supplies to make a batch. Oh and they freeze well…just bake them, let them cool and freeze in an air tight container. Reheat when you’re ready to eat them.

Rating: Unrated 10/01/2012

I loved this recipe the first time I made it but for some reason the fresh mozzarella has become hard and rubbery the last couple of times. I’m mystified–does anyone have any ideas?

Rating: Unrated

Rating: Unrated 07/14/2012

the crust is unbelievable. perfect for pie and beer day (july 24 in utah)

Rating: Unrated 09/03/2011

I just made this pie and I think it is amazing. I used some of my own garden tomatoes along with cherry tomatoes. Worth the time. I highly recommend this recipe.

Rating: Unrated 09/01/2011

has anyone tryed the low acid cherry tomatoes? what did you think?

Rating: Unrated 08/14/2011

Absolutely delicious. Followed the recipe to a “T” and even the crust was easy to make in the food processor. I made my pie the day before we had company and took it out of the fridge about a half hour before baking it … and when it was ready to go in the oven I put the egg wash on it. It’s a keeper and everyone commented on how good it was.

Rating: 5 stars 07/22/2011

This is one of those very rare recipes that you taste and go “WOW” I have made this many times and the only thing different I do is when I make the crust I press the dough into shallow 4 1/2" tart tins and make individual little pies that are beautiful on a plate served with a green salad. When pressing the dough in the tins make sure they are non stick and make sure you press the dough in evenly. Sooooooooo good!!!!

Rating: 5 stars 07/12/2011

This recipe is delicious. The crust is great and the inside is cheesy and flavorful. I used regular mozzarella instead of boccooncini and it turned out great. The lemon zest really brightens up the entire dish. I used regular Parmesan cheese but I know it would be even more delicious with a higher quality Parmesan.

All Reviews for Cherry Tomato, Bocconcini, and Zucchini Pie

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Cherry Tomato, Bocconcini, and Zucchini Pie

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest