CHERRY TOMATO, BOCCONCINI, AND ZUCCHINI PIE

Cherry Tomato, Bocconcini, and Zucchini Pie image

Yield serves 4 to 6

Number Of Ingredients 23

Ingredients

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.