Tomato-Zucchini Pie
Ingredients
1 1/2 cups all-purpose flour (I used white spelt)
1 tsp salt
1 1/2 tsp ground black pepper, divided
1/4 cup soft butter
2-3 tablespoons water
2 large eggs, separated from yolk from whites
1 zucchini, thinly sliced
1/3 cup mayonnaise (I used low fat)
1/4 cup Parmesan cheese
1/4 cup goat cheese
1/2 tsp salt
3 tablespoons fresh basil, chopped
5 tomatoes, sliced
Extra basil for garnish
Preparation
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.
2
2. Preheat oven to 375 degrees F. Pour egg whites onto bottom of pie crust and back crust 15 minutes. Set aside.
3
3. Microwave zucchini 4 minutes or until tender. Drain extra water on paper towels.
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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.
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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.
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About
Adding goat cheese to this tomato zucchini pie, using light mayonnaise and cutting back on the butter in the crust makes this a healthier lower fat version of your typical pie crusts. This is simple to whip up and is quite a savory meal!
Yield:
serves 6
Added:
Sunday, August 25, 2013 - 2:27pm
