Cherry Tomato Bocconcini And Zucchini Pie Food

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CHERRY TOMATO, BOCCONCINI, AND ZUCCHINI PIE



Cherry Tomato, Bocconcini, and Zucchini Pie image

This rustic pie is full of Italian flair, with tomatoes -- some still on the vine for decoration -- mozzarella, Parmesan, basil, and zucchini. Roll out the dough and place it in a pie plate; arrange the filling, fold the crust edges over, brush with an egg wash, and bake.

Provided by Martha Stewart

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

Number Of Ingredients 14

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

Steps:

  • 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.

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.

CHERRY TOMATO, BOCCONCINI AND BASIL BRUSCHETTA



Cherry Tomato, Bocconcini and Basil Bruschetta image

Make and share this Cherry Tomato, Bocconcini and Basil Bruschetta recipe from Food.com.

Provided by Charlotte J

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons extra virgin olive oil, plus extra for sprinkling
1 teaspoon balsamic vinegar
salt & freshly ground black pepper
12 bocconcini, halved or 13 ounces mozzarella cheese, cubed
20 ripe cherry tomatoes, halved
1/4 cup torn fresh basil leaf, plus extra for serving
4 slices thick country bread, preferably sourdough
2 cloves garlic, peeled and halved
1 cup arugula leaf

Steps:

  • Whisk together three tablespoons of the olive oil and the balsamic vinegar in a bowl.
  • Season to taste with salt and pepper.
  • Stir in the cheese, tomatoes and basil leaves.
  • Set aside.
  • Grill the bread on both sides until lightly browned and crisp.
  • Rub one side of each slice of bread with the garlic, then sprinkle with olive oil.
  • Cover each slice of bread with several arugula leaves.
  • Spoon the tomato and cheese mixture over the arugula.
  • Sprinkle each bruschetta with additional olive oil, then top with basil leaves.
  • Serve immediately.

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.

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Top Asked Questions

How to cook cherry tomatoes for pasta?
In a large pot on high heat, bring salted water to a boil. Add the pasta, and cook it accordingly to the package. Strain and serve one cup of the cooking water. On a baking sheet, place the cherry tomatoes and drizzle with olive oil and season with salt and pepper. Roast in the oven for 10 to 15 minutes.
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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