Tomato-Zucchini Pie
Total Steps
5
Ingredients
14
Tools Needed
1
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Tomato-Zucchini PieIngredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 teaspoons ground black pepper
- 1/4 cup soft butter
- 2-3 tablespoons water
- 2 large eggs
- 1 zucchini
- 1/3 cup mayonnaise
- 1/4 cup Parmesan cheese
- 1/4 cup goat cheese
- 1/2 teaspoon salt
- 3 tablespoons fresh basil
- 5 tomatoes
- basil(optional)
Instructions
Step 1
1. Combine flour, butter, salt, 1 egg yolk, 2 tablespoons of water and 1 tsp pepper in a mixer. Mix on low until dough sticks together when pressed. Add 1 more tablespoon of water if needed. Press dough into a 9-inch square or round pie or tart pan. Pierce dough all over with a fork. Brush with 1 egg yolk. Set in freezer 5 minutes. If making mini pies, spray small muffin pan with non-stick cooking spray and press dough into each muffin space. Pierce bottom with fork, brush with egg and freeze 5 minutes.
Step 2
2. Preheat oven to 375 degrees F. Pour egg whites onto bottom of pie crust and back crust 15 minutes. Set aside.
Step 3
3. Microwave zucchini 4 minutes or until tender. Drain extra water on paper towels.
Step 4
4. In a separate bowl, combine remaining 1/2 tsp pepper, 1/2 tsp salt, mayonnaise, Parmesan cheese, goat cheese and chopped basil. Layer your pie with zucchini, tomatoes, mayonnaise mixture.
Step 5
5. Bake 25 minutes for large pie and 18-20 minutes for mini pies, or until filling is hot and bubble and crust is golden.