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Rustic Tomato Zucchini Pie with Cornmeal Crust from completelydelicious.com

Rustic Tomato Zucchini Pie with Cornmeal Crust

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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 minutes
Cook Time 40 minutes
Chill Time 2 hours
Total Time 3 hours
Servings 8 slices
Calories 278
Author Annalise

Ingredients

Crust:

  • 1 cup all-purpose flour (120 grams)
  • cup cornmeal (35 grams)
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter , cold and cubed (85 grams)
  • 2 large egg yolks , lightly beaten
  • 1-2 tablespoons ice cold water
  • 1 egg + 1 teaspoon water , for egg wash

Filling:

  • ¾ cup ricotta cheese , whole or skim (170 grams)
  • 1 large egg
  • 2 cloves garlic , minced
  • ½ teaspoon salt
  • teaspoon pepper
  • ½ tablespoon fresh basil , chopped
  • ½ tablespoon fresh thyme , chopped
  • 1 cup parmesan cheese , divided (100 grams)
  • 1 cup cherry or grape tomatoes , halved (180 grams)
  • 1 medium 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.

Nutrition

Calories: 278kcal | Carbohydrates: 20g | Protein: 11g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 112mg | Sodium: 670mg | Potassium: 194mg | Fiber: 2g | Sugar: 1g | Vitamin A: 789IU | Vitamin C: 8mg | Calcium: 218mg | Iron: 2mg