Zucchini Tomato Pie: A Savory Summer Delight

Summer’s bounty offers a plethora of fresh vegetables, and zucchini and tomatoes are often at the forefront. This Zucchini Tomato Pie is the perfect way to showcase these seasonal stars in a delicious and comforting dish. It’s a savory pie that combines the sweetness of ripe tomatoes, the mildness of zucchini, fragrant herbs, and a flaky, golden crust. It’s perfect for a light lunch, a satisfying dinner, or even a picnic. This recipe provides detailed steps and instructions to help you create a stunning and flavorful pie that everyone will love.

Why You’ll Love This Zucchini Tomato Pie

* **Seasonal Flavors:** This pie celebrates the best of summer produce.
* **Versatile:** Enjoy it warm, cold, or at room temperature.
* **Easy to Customize:** Adapt the recipe to your liking by adding different cheeses, herbs, or vegetables.
* **Impressive Presentation:** The colorful layers of zucchini and tomatoes create a visually appealing dish.
* **Comfort Food:** A perfect blend of savory and fresh, this pie is incredibly comforting.

Ingredients You’ll Need

### For the Crust:

* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 1/4 cup ice water, plus more if needed

### For the Filling:

* 2 medium zucchini, thinly sliced
* 2 medium tomatoes, thinly sliced
* 1 medium onion, thinly sliced
* 2 cloves garlic, minced
* 1/2 cup grated Parmesan cheese
* 1/4 cup chopped fresh basil
* 1/4 cup chopped fresh oregano
* 1/4 cup olive oil
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon red pepper flakes (optional)
* 1 egg, beaten (for egg wash)

Equipment You’ll Need

* 9-inch pie plate
* Large bowl
* Small bowl
* Rolling pin
* Baking sheet
* Parchment paper (optional)

Step-by-Step Instructions

### Part 1: Making the Crust

1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour and salt.
2. **Cut in the Butter:** Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The key is to keep the butter cold; this creates flaky layers in the crust. If the butter starts to soften too much, place the bowl in the freezer for a few minutes.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overwork the dough. The amount of water needed may vary depending on humidity.
4. **Form a Disk:** Turn the dough out onto a lightly floured surface. Gently form it into a disk about 1 inch thick. Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking.

### Part 2: Preparing the Filling

1. **Prepare Vegetables:** Wash and thinly slice the zucchini, tomatoes, and onion. Mince the garlic. Even slices ensure even cooking.
2. **Combine Ingredients:** In a large bowl, combine the sliced zucchini, tomatoes, and onion. Add the minced garlic, Parmesan cheese, chopped basil, chopped oregano, olive oil, salt, pepper, and red pepper flakes (if using). Toss gently to combine, ensuring all the vegetables are evenly coated. The olive oil helps to soften the vegetables during baking and adds richness to the filling. The herbs add a lovely aroma and flavor.

### Part 3: Assembling and Baking the Pie

1. **Preheat Oven:** Preheat your oven to 375°F (190°C). Place a baking sheet on the lower rack of the oven. This will help to ensure the bottom crust is fully cooked and prevents it from becoming soggy.
2. **Roll Out the Dough:** Remove the dough from the refrigerator and unwrap it. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. It should be large enough to fit your pie plate with some overhang.
3. **Transfer to Pie Plate:** Carefully transfer the dough to the pie plate. Gently press the dough into the bottom and up the sides of the plate. Trim any excess dough, leaving about a 1-inch overhang. You can use a knife or kitchen shears to trim the dough. A little overhang is helpful for creating a decorative edge.
4. **Crimp the Edges:** Crimp the edges of the dough using your fingers or a fork. This creates a decorative edge and helps to seal the crust. There are many different ways to crimp a pie crust, so choose the method you find easiest and most visually appealing.
5. **Arrange the Filling:** Layer the zucchini and tomato mixture into the pie crust, alternating between the zucchini and tomato slices. Arrange the slices in concentric circles, starting from the outside edge and working your way towards the center. This creates a visually appealing pattern. Don’t overfill the pie, as the vegetables will release moisture during baking.
6. **Egg Wash (Optional):** In a small bowl, beat the egg with a tablespoon of water. Brush the crust with the egg wash. This will give the crust a beautiful golden-brown color and a shiny finish. If you don’t have an egg, you can use milk or cream instead.
7. **Bake:** Bake the pie for 50-60 minutes, or until the crust is golden brown and the vegetables are tender. If the crust starts to brown too quickly, you can cover the edges with aluminum foil. Keep an eye on the pie during baking and adjust the baking time as needed.
8. **Cool:** Remove the pie from the oven and let it cool for at least 15-20 minutes before slicing and serving. This allows the filling to set slightly, making it easier to slice. Cooling also enhances the flavors of the pie.

Tips for Success

* **Use Cold Ingredients:** Cold butter and ice water are essential for creating a flaky crust. Make sure your butter is very cold before you start, and use ice water to bring the dough together.
* **Don’t Overwork the Dough:** Overworking the dough will develop the gluten, resulting in a tough crust. Mix the dough just until it comes together, and avoid kneading it.
* **Chill the Dough:** Chilling the dough allows the gluten to relax, making it easier to roll out and preventing it from shrinking during baking.
* **Thinly Slice the Vegetables:** Thinly slicing the zucchini and tomatoes ensures that they cook evenly and become tender during baking.
* **Don’t Overfill the Pie:** Overfilling the pie can cause the crust to become soggy and the filling to spill over. Use just enough filling to fill the pie without overflowing.
* **Use Fresh Herbs:** Fresh basil and oregano add a lovely aroma and flavor to the pie. If you don’t have fresh herbs, you can use dried herbs, but use about half the amount.
* **Adjust Seasoning to Taste:** Taste the filling before adding it to the pie crust and adjust the seasoning as needed. You may want to add more salt, pepper, or red pepper flakes, depending on your preference.

Variations

* **Add Cheese:** Experiment with different cheeses, such as mozzarella, ricotta, or goat cheese. Sprinkle the cheese over the vegetables before baking.
* **Add Other Vegetables:** Add other vegetables, such as bell peppers, mushrooms, or spinach. Sauté the vegetables before adding them to the pie.
* **Use a Different Crust:** Use a store-bought pie crust or try a gluten-free crust.
* **Make it Vegan:** Use a vegan pie crust and omit the Parmesan cheese or substitute it with a vegan Parmesan cheese alternative. You can also use a flax egg or aquafaba to brush the crust instead of the egg wash.
* **Spice it Up:** Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a spicy kick.
* **Add Meat:** Cooked and crumbled sausage, bacon, or prosciutto can be added to the filling for a heartier pie. Brown the meat before adding it to the vegetable mixture.

Serving Suggestions

* Serve the Zucchini Tomato Pie warm, cold, or at room temperature.
* Serve it with a side salad for a light and refreshing meal.
* Serve it as an appetizer or side dish at a potluck or barbecue.
* Top it with a dollop of sour cream or Greek yogurt.
* Serve it with a glass of white wine or a crisp rosé.

Storage Instructions

* **Refrigerate:** Store leftover Zucchini Tomato Pie in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or aluminum foil to prevent it from drying out.
* **Reheat:** Reheat the pie in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat it in the microwave, but the crust may become soggy.
* **Freeze:** You can freeze the Zucchini Tomato Pie for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it overnight in the refrigerator before reheating.

Nutritional Information (Approximate)

* Calories: 350-450 per serving (depending on crust and filling variations)
* Fat: 20-30g
* Protein: 8-12g
* Carbohydrates: 30-40g

*Note: This is an approximation, actual values depend on specific ingredients and portion sizes.*

Conclusion

This Zucchini Tomato Pie is a delightful way to enjoy the flavors of summer. It’s easy to make, versatile, and incredibly delicious. Whether you’re looking for a light lunch, a satisfying dinner, or a crowd-pleasing appetizer, this pie is sure to be a hit. So, gather your fresh zucchini and tomatoes, and get ready to bake a pie that will impress your family and friends!