Tomato Zucchini Pie

Name: Tomato Zucchini Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving
Ingredients: 1 cup whole milk ricotta cheese; 1 large egg; 1/4 cup grated Parmesan cheese; 1/2 teaspoon dried oregano; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 sheet puff pastry; 1 batch Ricotta mix; 1/2 cup shredded gruyere cheese; 2 large heirloom tomatoes in various colors; 1 large zucchini; 1 tablespoon shredded Parmesan; 1-2 tablespoon Shredded fresh basil

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Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
6
Calories
395 kcal
Course
Side Dish, Main Course
Cuisine
Italian, American

Tomato Zucchini Pie

Maisie Cruz

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This vibrant, veggie-packed pie is a delightful celebration of the season's best produce. Juicy tomatoes and tender zucchini mingle with a trio of creamy cheeses, all nestled in a buttery, golden crust. It's a harmonious balance of flavors that's sure to delight your taste buds.

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Ingredients

Servings

Ricotta Filling

1 cup whole milk ricotta cheese , drained
1 large egg
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Tomato Zucchini Pie

1 sheet puff pastry (or 1 prepared pie crust)
1 batch Ricotta mix above
1/2 cup shredded gruyere cheese
2 large heirloom tomatoes in various colors sliced 1/4 inch thick
1 large zucchini sliced 1/4 inch thick
1 tablespoon shredded Parmesan
1-2 tablespoon Shredded fresh basil optional

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Instructions

Preheat the oven to 350° F.
Place the puff pastry sheet in the bottom of a 9-inch pie pan. Trim any extra dough and crimp the edges.
Use a piece of tin foil or parchment paper and fill with beans or pie weights. Bake for 20 minutes. Remove and cool for 5 minutes.
Slice the tomatoes and zucchini.
Place the zucchini on a paper towel and sprinkle it with salt. Let it sit for 10 minutes, then pat dry.
Place the tomatoes on a paper towel, and pat dry, to soak up some of the moisture
Combine all the ricotta ingredients together and stir well.
Spread ricotta mix over the bottom of the crust.
Sprinkle the Gruyere cheese over the ricotta.
Layer the tomato and zucchini slices in a circle around the pie pan. And finish in the middle.
Sprinkle with fresh parmesan.
Bake for 50 minutes or until the pie has set up and is no longer jiggly.

Notes

Tips:You may need to roll your puff pastry out a little if your pie pan is too large.You may wish to drain your ricotta in a paper towel to keep the pie from becoming too wet.Lay the zucchini over a paper towel and sprinkle with salt. Let it stand for 10 minutes, then pat dry. This will also prevent the pie from being too wet.
Why is my tomato pie runny? The tomatoes may be super juicy. You may wish to lay them out on a paper towel and pat dry a little. You can also sprinkle the pie crust with a little cornmeal before adding the ricotta mix. This will soak up more of the moisture.
Storage:Store in an airtight container in the refrigerator for up to 5 days.May be frozen for up to 3 months.

Nutrition Information

Show Details

Calories 395kcal (20%) Carbohydrates 25g (8%) Protein 15g (30%) Fat 27g (42%) Saturated Fat 11g (55%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 0.003g Cholesterol 65mg (22%) Sodium 416mg (17%) Potassium 387mg (11%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 1005IU (20%) Vitamin C 18mg (20%) Calcium 270mg (27%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 395 kcal

% Daily Value*

Calories	395kcal	20%
Carbohydrates	25g	8%
Protein	15g	30%
Fat	27g	42%
Saturated Fat	11g	55%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	12g	60%
Trans Fat	0.003g	0%
Cholesterol	65mg	22%
Sodium	416mg	17%
Potassium	387mg	8%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	1005IU	20%
Vitamin C	18mg	20%
Calcium	270mg	27%
Iron	2mg	11%