Zucchini, Cherry Tomato, and Bocconcini Pie
Baking and Desserts | French cuisine
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Zucchini, Cherry Tomato, and Bocconcini Pie
Ingredients
- Olive Oil - 2 tablespoons
- Shallot - 1 piece
- Marinated cherries - 24.7 oz
- Young zucchini - 1 piece
- Ricotta cheese - 4.2 oz
- Grated Pecorino Pepato Cheese - 2.1 oz
- Chopped Sage Leaves - 3 tablespoons
- Wheat Flour - 0.3 cups
- Sugar - 1 tablespoon
- Grated Lemon Zest - 1 teaspoon
- Shortcrust Cake Mix - 17.6 oz
- 33% Cream - 1 tablespoon
- Whole egg - 1 piece
Step by Step guide
Step 1
Heat 1 tablespoon of olive oil in a pan over medium heat. Add finely chopped shallot and sauté, stirring, until softened, about 2–3 minutes. Add thinly sliced zucchini and cook, stirring, for another 5 minutes until the zucchini is lightly browned. Transfer to a large bowl.
Step 2
Cut a third of the cherry tomatoes in half and set half of this amount aside in a small bowl. Add the remaining halves to the bowl with the zucchini along with the whole cherry tomatoes, cheeses, basil, lemon zest, flour, and sugar. Season with salt and pepper.
Step 3
Roll out the pastry on a floured surface. Place the pastry into a 25 cm round pie dish, allowing the edges to hang over. Drizzle with the remaining olive oil and fill with the mixture.
Step 4
Then fold the edges of the pastry over the filling, cutting off any excess but leaving the center open. Gently press down.
Step 5
Top the exposed filling with the reserved cherry tomato halves and refrigerate for 20 minutes.
Step 6
Preheat the oven to 374°F.
Step 7
In a small bowl, lightly beat the cream and egg yolk. Brush the pastry with the mixture.
Step 8
Bake the pie in the oven until cooked and golden brown, about 45 minutes.
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