Tomato Zucchini Pie

2 hrs 15 min

A rustic free-form pie with a buttery pastry crust filled with sautéed zucchini, onion, fresh mozzarella, cherry tomatoes, and basil.

prepPreheat oven to 375°F / 190°C
190 g all-purpose flour (plus more for work surface)	Mix flour, Parmesan, sugar & salt	Cut butter into pieces, add to flour	Blend butter into flour with pastry cutter	Mix in egg yolk	Add ice water, mix until dough comes together	Roll into ball, wrap & chill 30 min	Roll crust to 11 inch circle, transfer to pie plate	Fill crust, fold sides over filling, chill 10 min	Bake 375°F / 190°C, 45 min until golden	Cool 15 min before serving
30 g Parmesan cheese, grated
1/2 tsp granulated sugar
1/2 tsp salt
115 g cold unsalted butter
1 egg yolk
1/4 to 1/2 cup / 60–120 ml ice water
2 tbsp unsalted butter	Sauté onion in butter 3 min, add zucchini 5 min	Fold sautéed vegetables into tomato mixture, chill 10 min
1 yellow onion, diced
2 small zucchini or 1 medium to large, cut into 1/2 inch chunks
455 g cherry or grape tomatoes	Combine tomatoes, mozzarella, basil, lemon juice, flour, sugar & salt
115 g fresh mozzarella cheese, cut into 1/2 inch chunks
2 tbsp fresh basil, diced
1 tbsp lemon juice
60 g all-purpose flour
1 tbsp granulated sugar
1/2 to 1 tsp salt

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