A rustic savory pie filled with cheese, tomatoes and zucchini that's perfect for using up summer produce.
Course Side Dish
Cuisine Mediterranean
Prep Time 20 minutesmins
Cook Time 40 minutesmins
Chill Time 2 hourshrs
Total Time 3 hourshrs
Servings 8slices
Calories 278
Author Annalise
Ingredients
Crust:
1cupall-purpose flour(120 grams)
⅓cupcornmeal(35 grams)
1teaspoonsalt
6tablespoonsunsalted butter, cold and cubed (85 grams)
2large egg yolks, lightly beaten
1-2tablespoonsice cold water
1egg + 1 teaspoon water, for egg wash
Filling:
¾cupricotta cheese , whole or skim (170 grams)
1large egg
2clovesgarlic, minced
½teaspoonsalt
⅛teaspoonpepper
½tablespoonfresh basil, chopped
½tablespoonfresh thyme, chopped
1cupparmesan cheese, divided (100 grams)
1cupcherry or grape tomatoes, halved (180 grams)
1medium zucchini, thinly sliced
Instructions
To make the crust:
Add flour, cornmeal, and salt to a food processor. Pulse to combine. Add the cold cubed butter and pulse 3-4 times until the cubes are broken up a bit. Combine the egg yolks with 1 tablespoon of the water. Add to the food processor while it is running. Continue to run until mixture begins to come together into a ball, about 5-10 seconds. Add more water, if necessary. Shape into a disk, cover with plastic wrap and chill in the fridge for at least 2 hours.
To make the filling and assemble the pie:
Preheat oven to 425° F.
Combine the ricotta cheese, egg, garlic, salt, pepper, basil, thyme, and 3/4 cup of parmesan cheese.
On a lightly floured surface, roll the crust dough out into a rough 12-inch circle. Spread the ricotta cheese mixture in the center of the dough, leaving about 3-4 inches clear around the edges. Top with the sliced zucchini and tomatoes. Sprinkle with remaining 1/4 cup parmesan cheese. Season with more salt and pepper.
Fold the edges of the dough up and over the filling. Brush with egg wash. Bake on a sheet pan lined with parchment paper until crust is golden, 40-45 minutes.
Let sit 15 minutes before serving. Can be served hot or at room temperature. Store leftovers in the fridge for up to 5 days.