Cherry Tomato Bocconcini And Zucchini Pie Recipes

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CHERRY TOMATO, BOCCONCINI, AND ZUCCHINI PIE



Cherry Tomato, Bocconcini, and Zucchini Pie image

This rustic pie is full of Italian flair, with tomatoes -- some still on the vine for decoration -- mozzarella, Parmesan, basil, and zucchini. Roll out the dough and place it in a pie plate; arrange the filling, fold the crust edges over, brush with an egg wash, and bake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 finely chopped shallot, about 1/4 cup
1 small zucchini, 7 1/2 ounces, halved lengthwise and cut crosswise into 1/2-inch-thick half moons
1 1/2 pounds cherry tomatoes, plus cherry tomatoes on the vine for garnish
1/2 cup grated Parmesan cheese
4 ounces bocconcini
3 tablespoons fresh basil, chopped
1 teaspoon finely grated lemon zest
1/4 cup plus 2 tablespoons all-purpose flour, plus more for work surface
1 tablespoon sugar
Coarse salt and freshly ground pepper
Cheese Short Crust, made with Parmesan cheese
1 tablespoon heavy cream
1 large egg yolk

Steps:

  • Heat 1 tablespoon oil in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl; set aside.
  • Halve one-third of the tomatoes. Stir halved and whole tomatoes, cheeses, basil, lemon zest, flour, and sugar into shallot-zucchini mixture. Season with salt and pepper. Set aside.
  • Roll out dough on a lightly floured surface to a 13-inch circle, about 1/4-inch thick. Make seven 3-inch-long cuts around edge of dough, evenly spacing. Trim to make 7 rounded flaps. Transfer to a 10-inch pie plate. Drizzle crust with remaining tablespoon oil. Spread with filling. Fold in flaps of crust, slightly overlapping. Put tomatoes on the vine in center. Refrigerate until cold, about 20 minutes.
  • Preheat oven to 375 degrees. Whisk cream and egg yolk in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and juices are bubbling, about 45 minutes.

CHERRY TOMATO, BOCCONCINI, AND ZUCCHINI PIE



Cherry Tomato, Bocconcini, and Zucchini Pie image

Categories     Tomato     Bake     Cherry     Zucchini

Yield serves 4 to 6

Number Of Ingredients 23

2 tablespoons extra-virgin olive oil
1 shallot, finely chopped (about 1/4 cup)
1 small zucchini (7 1/2 ounces), halved lengthwise and cut crosswise into 1/2-inch-thick half-moons
1 1/2 pounds cherry tomatoes, plus cherry tomatoes on the vine for garnish
1/2 cup grated Parmesan cheese
4 ounces bocconcini
3 tablespoons fresh basil, chopped
1 teaspoon finely grated lemon zest
1/4 cup plus 2 tablespoons all-purpose flour, plus more for work surface
1 tablespoon sugar
Coarse salt and freshly ground pepper
Cheese Short Crust, made with Parmesan cheese (recipe follows)
1 tablespoon heavy cream
1 large egg yolk
Cheese Short Crust
2 1/4 cups all-purpose flour
1/2 cup grated Manchego or Parmesan cheese
Pinch of sugar
1 teaspoon coarse salt
3/4 cup (1 1/2 sticks) cold unsalted butter cut into pieces
1 egg yolk
1/4 to 1/2 cup ice water
(makes enough for one 10-inch pie)

Steps:

  • Heat 1 tablespoon oil in a medium skillet over medium heat. Add the shallot; cook, stirring occasionally, until softened, about 3 minutes. Add the zucchini; cook, stirring occasionally, until it is light golden and the liquid has been released, about 5 minutes. Transfer to a large bowl; set aside.
  • Halve one-third of the tomatoes. Stir the halved and whole tomatoes, cheeses, basil, lemon zest, flour, and sugar into the shallot-zucchini mixture. Season with salt and pepper. Set aside.
  • Roll out the dough on a lightly floured surface to a 13-inch circle, about 1/4 inch thick. Make 7 3-inch-long cuts around the edge of the dough, evenly spaced. Trim to make 7 rounded flaps. Transfer to a 10-inch pie plate. Drizzle the crust with the remaining tablespoon oil. Spread with the filling. Fold in the flaps of crust, slightly overlapping. Put the tomatoes on the vine in the center. Refrigerate until cold, about 20 minutes.
  • Preheat the oven to 375°F. Whisk the cream and egg yolk in a small bowl. Brush the crust with egg wash. Bake the pie on a rimmed baking sheet until the crust is golden brown and the juices are bubbling, about 45 minutes.
  • Cheese Short Crust
  • Pulse the flour, cheese, sugar, salt, and butter in a food processor until the mixture resembles coarse meal. Add the egg yolk; pulse to combine. With the processor running, drizzle in 1/4 cup water until the dough just comes together. (If the dough is still crumbly, add up to 1/4 cup more water, 1 tablespoon at a time.) Do not process for more than 20 seconds. Wrap the dough in plastic. Refrigerate until cold, about 30 minutes.

ZUCCHINI AND CHERRY TOMATOES WITH GARLIC



Zucchini and Cherry Tomatoes With Garlic image

Provided by Pierre Franey

Categories     dinner, easy, quick, weekday, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

2 firm, unblemished zucchini, about 3/4 pound
3 tablespoons olive oil
Salt to taste, if desired
Freshly ground pepper to taste
2 large cloves garlic, unpeeled
16 cherry tomatoes

Steps:

  • Trim ends from zucchini. Quarter lengthwise and cut each quarter into half-inch lengths. There should be about three and a half cups.
  • Heat oil and when it is hot add zucchini. Sprinkle with salt and pepper. Add garlic and cook, shaking skillet and stirring until zucchini starts to brown, about 5 minutes.
  • Add tomatoes and continue to cook, stirring gently so tomatoes cook evenly without breaking skin. Cook about two minutes, just until tomatoes are heated. Do not overcook or tomatoes will break. Remove garlic and serve hot.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 398 milligrams, Sugar 4 grams

CHERRY TOMATO AND ZUCCHINI BAKE



Cherry Tomato and Zucchini Bake image

A yummy vege side-dish, and a great way to use up a surplus of home-grown cherry tomatoes! You can use polenta (cornmeal) in place of the breadcrumbs if desired. Tear the basil leaves, rather than chop, to retain the flavour.

Provided by VegeMight

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

4 medium zucchini, thinly sliced
2 cups cherry tomatoes
4 -5 large tomatoes, chopped (or you can use a can of crushed tomatoes)
4 tablespoons olive oil
3 tablespoons tomato paste
1 large onion, thinly sliced
3 garlic cloves, crushed
10 fresh basil leaves, torn
1 cup grated tasty cheese
1/2 cup breadcrumbs

Steps:

  • Preheat oven to 190°C.
  • Fry the onion slices and garlic in frypan until soft.
  • Lightly grease a 5-cup ovenproof dish.
  • Combine zucchini, tomatoes, paste, basil and 1 tbsp oil in the dish.
  • Sprinkle cooked onion and garlic over the top of zucchini and tomato.
  • Top with cheese and breadcrumbs, then drizzle with remaining oil.
  • Bake for 45 minutes, or until golden, bubbly and cooked through.

Nutrition Facts : Calories 412.5, Fat 26.1, SaturatedFat 9.2, Cholesterol 34.6, Sodium 433.1, Carbohydrate 33.6, Fiber 7, Sugar 14.2, Protein 15.7

ZUCCHINI TOMATO PIE



Zucchini Tomato Pie image

Zucchini, tomato and onion combined with Parmesan cheese and baked with milk and biscuit mix.

Provided by VEGAS

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 6

Number Of Ingredients 9

2 cups chopped zucchini
1 cup chopped tomato
½ cup chopped onion
⅓ cup grated Parmesan cheese
¾ cup biscuit baking mix
½ cup milk
3 eggs
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 10 inch pie pan.
  • Combine zucchini, tomato, onion, and Parmesan cheese in prepared pie pan. In a small bowl, combine biscuit mix, milk, eggs, and salt and pepper. Beat until smooth, then pour over vegetable mixture.
  • Bake in preheated oven for 30 minutes, or until a knife inserted into the center comes out clean.

Nutrition Facts : Calories 147.5 calories, Carbohydrate 14.2 g, Cholesterol 99.5 mg, Fat 6.9 g, Fiber 1.2 g, Protein 7.9 g, SaturatedFat 2.6 g, Sodium 516 mg, Sugar 3.7 g

CHERRY TOMATO AND BOCCONCINI PIZZA



Cherry Tomato and Bocconcini Pizza image

Bocconcini means small mouthfuls of cheese they are semi-soft, white and rind less unripened mild cheese and have a spongy texture. Originally made only from the milk of water buffaloes but cows milk is used now. Bocconcini are now available in supermarkets and packaged in whey or water. The originally recipe asked for 3 x 250 gram of cherry tomatoes but I thought it's a bit excessive as the 14 cm pizza can hold only about eight tomatoes. I topped ours with basil as I found rocket a little bitter. You welcome to skip the dough and use store buy a pizza bases or Lebanese bread, it's up to you. This recipe came from Sunday Hearld Sun, Sunday Magazine on 18 March 2007, it's a Donna Hay recipe

Provided by Chef floWer

Categories     Lunch/Snacks

Time 1h

Yield 4 small pizzas

Number Of Ingredients 14

1 teaspoon active dry yeast
1/4 teaspoon caster sugar
3/4 cup water, lukewarm temperature
1 1/2 cups plain flour
1/2 teaspoon sea salt
2 teaspoons olive oil
32 cherry tomatoes
1/4 cup oregano leaves, freshly chopped
sea salt, to taste
black pepper, freshly cracked to taste
1 cup mozzarella cheese, grated
1/4 cup parmesan cheese, finely grated
180 g bocconcini, drained and torn
100 g baby rocket, to serve

Steps:

  • To make the dough, place the yeast, sugar and water in a small bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
  • Place the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil stirring with a butter knife until a dough forms. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic.
  • Place the dough in a large bowl, cover with a damp cloth and set aside for 30 minutes or until the dough is doubled in size.
  • Preheat the oven to 230oC/450oF/Gas 5.
  • For the topping, place the tomatoes, oregano, salt and pepper in a bowl and crush with a potato masher. Divide the dough into four and roll out each portion to a 14cm/5.5 inch round. Place on greasy baking trays and top each pizza with mozzarella, parmesan, bocconcini and tomato mixture and cook for 10-15 minutes or until golden and crispy.
  • Top with rocket to serve.

Nutrition Facts : Calories 487.9, Fat 21.9, SaturatedFat 11.3, Cholesterol 63.2, Sodium 860.7, Carbohydrate 48, Fiber 5.8, Sugar 5.5, Protein 26.3

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