Zucchini, Cherry Tomato and Bocconcini Pie
4 servings
30 minutes
Zucchini, cherry, and bocconcini pie is a harmony of lightness and richness inspired by French cuisine. The delicate shortcrust pastry encases a juicy filling of roasted zucchini, sweet cherry tomatoes, and tender bocconcini cheese. The mild spiciness of shallots and the fresh aroma of basil add sophistication to the dish, while parmesan deepens the flavor. Lemon zest provides an exquisite citrus note that highlights the natural freshness of the vegetables. This pie is perfect for a summer dinner with friends or a cozy lunch on the terrace with a glass of white wine. Its simplicity in preparation and refined taste make it an excellent choice for those who appreciate French elegance and natural ingredients.
1
Heat 1 tablespoon of olive oil in a pan over medium heat. Add finely chopped shallot and sauté, stirring, until soft, about 2-3 minutes. Add thinly sliced zucchini and cook, stirring, for another 5 minutes until the zucchini is browned. Transfer to a large bowl.
- Extra virgin olive oil: 2 tablespoons
- Shallots: 1 piece
- Young zucchini: 1 piece
2
Cut a third of the cherry tomatoes in half and set half of that amount aside in a small bowl. Add the remaining halves to the bowl with zucchini along with whole cherry tomatoes, cheeses, basil, lemon zest, flour, and sugar. Season with salt and pepper.
- Cherry tomatoes: 700 g
- Bocconcini cheese: 120 g
- Grated Parmesan cheese: 60 g
- Crushed basil leaves: 3 tablespoons
- Wheat flour: 0.3 glass
- Sugar: 1 tablespoon
- Grated lemon zest: 1 teaspoon
- Extra virgin olive oil: 2 tablespoons
- Extra virgin olive oil: 2 tablespoons
3
Roll out the dough thinly on a floured surface. Place the dough in a 25 cm round mold, allowing the edges to hang over. Drizzle with the remaining olive oil and add the filling.
- Shortcrust pastry: 500 g
- Extra virgin olive oil: 2 tablespoons
4
Then close the filling with the edges of the dough, cutting off the excess but not completely, so that the center remains open. Press lightly.
5
Place the remaining halved cherry tomatoes on the open filling and refrigerate for 20 minutes.
6
Preheat the oven to 190 degrees.
7
In a small bowl, lightly beat the cream and yolk. Brush the dough with a brush.
- Cream 33%: 1 tablespoon
- Egg yolk: 1 piece
8
Bake the pie in the oven until done and golden brown for about 45 minutes.