Cherry Tomato Mozzarella And Zucchini Pie Recipes

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.

Steps:

• Set a pizza stone or baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Toss the zucchini with 1/4 teaspoon salt in a medium bowl and let sit.
• Spray the bottom of a 9-by-13-inch metal pan with cooking spray. Place the dough on a lightly floured surface and start pressing it into a rectangular shape. Transfer the dough to the prepared pan and press it evenly all the way to the edges. Place the pan on the hot pizza stone and partially bake for about 10 minutes. The bottom should be lightly golden brown and crisp.
• Remove the pan from the oven. Sprinkle the crust with the mozzarella in an even layer. Pat-dry the zucchini and shingle the rounds in a single layer over the mozzarella. Spray the cherry tomatoes with cooking spray and toss with 1/4 teaspoon salt in a small bowl, then top the zucchini layer with the tomatoes, olives and feta. Drizzle all over with the olive oil.
• Return the pizza to the oven and bake until the bottom is deep golden brown and the cherry tomatoes have wilted, 18 to 20 minutes,
• Top with torn basil leaves. Cut into 8 squares.
• Stir together the warm water, honey and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
• Whisk the flour and 1/2 teaspoon salt together in a medium bowl. Add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. Form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
• Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Form the dough into 1, 2 or 4 balls, for large, medium and small pizzas. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes. The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month. Thaw frozen dough at room temperature, shape and cook as desired.

Steps:

• Pie crust -- Preheat oven to 450 degrees and unfold your thawed pie crust in a pie plate and pork a few holes in it before baking. Bake 5-8 minutes to blind bake or slightly brown before adding the filling. Just lightly brown. Follow the directions of the pie crust.
• Vegetables -- Pre-cook the zucchini. I like to just bake on a cookie sheet lined with foil or parchment paper for 5-10 minutes. I drizzle with olive oil, salt and pepper and just spread out and bake at 400 degrees, until slightly cooked but not too soft. You just want them to get a head start is all.
• Make the pie -- Put the zucchini slices on the bottom of the pie crust after it comes out of the oven and slightly cooled. Top the zucchini with the thin onion rings, and now top with the heirloom tomatoes, it is fun to alternate the colors if you have them. If not, just layer them slightly overlapping to top the zucchini.
• Cheese mixture -- In a small bowl mix the cheese, mayo, parsley, thyme, salt and pepper.
• Spread the mixture over tomatoes. In a small bowl, melt the tablespoon of butter in the microwave and then add the bread crumbs and mix well. Top the tomato pie with the bread crumbs and bake 15-20 minutes at 425 degrees until golden brown.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10 inch pie pan.
• Combine zucchini, tomato, onion, and Parmesan cheese in prepared pie pan. In a small bowl, combine biscuit mix, milk, eggs, and salt and pepper. Beat until smooth, then pour over vegetable mixture.
• Bake in preheated oven for 30 minutes, or until a knife inserted into the center comes out clean.

Steps:

• In a large skillet, heat oil over medium-high heat; saute shallots with thyme until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes, salt and pepper; heat through. Remove from heat; stir in cheese.

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.

Steps:

• Crust: Pulse flour, cheese, salt, and butter in a food processor until mixture resembles coarse meal. Add 1 egg yolk; pulse to combine. Drizzle in ¼ cup ice water, and pulse until dough just comes together. (If dough is still crumbly, add up to ¼ cup more water, 1 tablespoon at a time.) Form dough into a disk, and wrap in plastic. Refrigerate or freeze until firm, about 30 minutes. Filling: Heat 1 tablespoon oil in a skillet over medium. 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. Halve one-third of the tomatoes. Stir halved and whole tomatoes, both cheeses, basil, and flour into shallot-zucchini mixture. Season with salt and pepper. On a lightly floured surface, roll out dough to a 13-inch round, about ¼ inch thick. Make seven 3-inch-long cuts around edge of dough, evenly spaced. Transfer to a 9-inch pie plate. Drizzle shell with remaining tablespoon oil. Transfer filling to shell. Fold in flaps of dough, slightly overlapping. Refrigerate until dough is firm, about 30 minutes. Preheat oven to 375°F. Whisk cream and remaining egg yolk in a small bowl, and brush over crust. Bake pie on a parchment-lined rimmed baking sheet until crust is golden brown and juices are bubbling, 70 to 80 minutes. Transfer to a wire rack to cool slightly. Serve warm.