Tomato zucchini pie

  • Time cooking time: 20-30 minutes
  • Yield Serves: 6


    1 cup ricotta cheese
    1/2 cup grated Romano cheese
    1/2 cup fresh bread crumbs
    1/4 cup chopped fresh basil
    1 egg, beaten
    1/4 teaspoon each, salt and pepper
    3 plum tomatoes, thinly sliced
    1 zucchini, thinly sliced
    1 tablespoon olive oil
    2 tablespoons small fresh basil leaves

    1 whole head garlic
    2 teaspoons olive oil
    1 3/4 cups flour
    1/4 teaspoon salt pinch pepper
    1/2 cup shortening
    1 egg yolk
    1 teaspoon white vinegar
    ice water


    Roasted Garlic Pastry:
    Separate garlic cloves; leaving skin on; place in small saucepan and toss with oil. Cover and cook over low heat, tossing occasionally, for about 30 minutes or until softened. Let cool; peel and set aside.
    Stir together flour, salt and pepper. Cut in shortening until crumbly; set aside. Mash garlic; whisk in egg yolk, vinegar and enough ice water to make 2/3 cup. Sprinkle over flour mixture, tossing with fork until dough holds together.
    Press into disc; wrap in plastic wrap and refrigerate at least 30 minutes. On floured surface, roll out pastry into 14-inch circle and place on 12-inch round pizza pan, leaving overhang.
    In large bowl, stir together ricotta and Romano cheeses, bread crumbs, chopped basil, egg, salt and pepper; spread evenly over pastry, leaving 2-inch border.
    Top with alternating circles of tomato and zucchini, overlapping slices. Brush with oil. Fold pastry border over filling.
    Bake at 450 degree oven until crust is golden brown. Let stand for 5 minutes. Sprinkle with basil leaves.
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