Cherry Tomato Bocconcini And Zucchini Pie Food

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CHERRY TOMATO, BOCCONCINI, AND ZUCCHINI PIE



Cherry Tomato, Bocconcini, and Zucchini Pie image

Categories     Tomato     Bake     Cherry     Zucchini

Yield serves 4 to 6

Number Of Ingredients 23

2 tablespoons extra-virgin olive oil
1 shallot, finely chopped (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 (recipe follows)
1 tablespoon heavy cream
1 large egg yolk
Cheese Short Crust
2 1/4 cups all-purpose flour
1/2 cup grated Manchego or Parmesan cheese
Pinch of sugar
1 teaspoon coarse salt
3/4 cup (1 1/2 sticks) cold unsalted butter cut into pieces
1 egg yolk
1/4 to 1/2 cup ice water
(makes enough for one 10-inch pie)

Steps:

  • Heat 1 tablespoon oil in a medium skillet over medium heat. Add the shallot; cook, stirring occasionally, until softened, about 3 minutes. Add the zucchini; cook, stirring occasionally, until it is light golden and the liquid has been released, about 5 minutes. Transfer to a large bowl; set aside.
  • Halve one-third of the tomatoes. Stir the halved and whole tomatoes, cheeses, basil, lemon zest, flour, and sugar into the shallot-zucchini mixture. Season with salt and pepper. Set aside.
  • Roll out the dough on a lightly floured surface to a 13-inch circle, about 1/4 inch thick. Make 7 3-inch-long cuts around the edge of the dough, evenly spaced. Trim to make 7 rounded flaps. Transfer to a 10-inch pie plate. Drizzle the crust with the remaining tablespoon oil. Spread with the filling. Fold in the flaps of crust, slightly overlapping. Put the tomatoes on the vine in the center. Refrigerate until cold, about 20 minutes.
  • Preheat the oven to 375°F. Whisk the cream and egg yolk in a small bowl. Brush the crust with egg wash. Bake the pie on a rimmed baking sheet until the crust is golden brown and the juices are bubbling, about 45 minutes.
  • Cheese Short Crust
  • Pulse the flour, cheese, sugar, salt, and butter in a food processor until the mixture resembles coarse meal. Add the egg yolk; pulse to combine. With the processor running, drizzle in 1/4 cup water until the dough just comes together. (If the dough is still crumbly, add up to 1/4 cup more water, 1 tablespoon at a time.) Do not process for more than 20 seconds. Wrap the dough in plastic. Refrigerate until cold, about 30 minutes.

CHEESE SHORT CRUST



Cheese Short Crust image

Use this recipe to make our Roasted Cauliflower and Manchego Hand Pies and our Cherry Tomato, Bocconcini, and Zucchini Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for eight 4-inch double-crust pies or one 10-inch pie

Number Of Ingredients 7

2 1/4 cups all-purpose flour
1/2 cup grated manchego or Parmesan cheese
Pinch of sugar
1 teaspoon coarse salt
3/4 cup cold (1 1/2 sticks) unsalted butter
1 egg yolk
1/4 to 1/2 cup ice water

Steps:

  • Pulse flour, cheese, sugar, salt, and butter in a food processor until mixture resembles coarse meal. Add egg yolk; pulse to combine. With processor running, drizzle in 1/4 cup water until dough just comes together. (If dough is still crumbly, add up to 1/4 cup more water, 1 tablespoon at a time.) Do not process for more than 20 seconds. Wrap in plastic. Refrigerate until cold, about 30 minutes.

CHERRY TOMATO AND ZUCCHINI BAKE



Cherry Tomato and Zucchini Bake image

A yummy vege side-dish, and a great way to use up a surplus of home-grown cherry tomatoes! You can use polenta (cornmeal) in place of the breadcrumbs if desired. Tear the basil leaves, rather than chop, to retain the flavour.

Provided by VegeMight

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

4 medium zucchini, thinly sliced
2 cups cherry tomatoes
4 -5 large tomatoes, chopped (or you can use a can of crushed tomatoes)
4 tablespoons olive oil
3 tablespoons tomato paste
1 large onion, thinly sliced
3 garlic cloves, crushed
10 fresh basil leaves, torn
1 cup grated tasty cheese
1/2 cup breadcrumbs

Steps:

  • Preheat oven to 190°C.
  • Fry the onion slices and garlic in frypan until soft.
  • Lightly grease a 5-cup ovenproof dish.
  • Combine zucchini, tomatoes, paste, basil and 1 tbsp oil in the dish.
  • Sprinkle cooked onion and garlic over the top of zucchini and tomato.
  • Top with cheese and breadcrumbs, then drizzle with remaining oil.
  • Bake for 45 minutes, or until golden, bubbly and cooked through.

Nutrition Facts : Calories 412.5, Fat 26.1, SaturatedFat 9.2, Cholesterol 34.6, Sodium 433.1, Carbohydrate 33.6, Fiber 7, Sugar 14.2, Protein 15.7

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Top Asked Questions

What is the best way to cook zucchini and tomatoes?
Combine zucchini, tomatoes, paste, basil and 1 tbsp oil in the dish. Sprinkle cooked onion and garlic over the top of zucchini and tomato. Top with cheese and breadcrumbs, then drizzle with remaining oil. Bake for 45 minutes, or until golden, bubbly and cooked through.
What is bocconcini cheese?
“Bocconcini means small mouthfuls of cheese they are semi-soft, white and rind less unripened mild cheese and have a spongy texture. Originally made only from the milk of water buffaloes but cows milk is used now. Bocconcini are now available...
How many Tomatoes in a bocconcini pizza?
Bocconcini are now available in supermarkets and packaged in whey or water. The originally recipe asked for 3 x 250 gram of cherry tomatoes but I thought it's a bit excessive as the 14 cm pizza can hold only about eight tomatoes. I topped ours with basil as I found rocket a little bitter.
What kind of PIE do you make with manchego Tomatoes?
Use this recipe to make our Roasted Cauliflower and Manchego Hand Pies and our Cherry Tomato, Bocconcini, and Zucchini Pie. Use this recipe to make our Roasted Cauliflower and Manchego Hand Pies and our Cherry Tomato, Bocconcini, and Zucchini Pie.

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