Rustic Tomato Zucchini Pie with Savory Cornmeal Crust: A Celebration of Summer’s Harvest
There’s nothing quite like the taste of summer, and this rustic tomato and zucchini pie perfectly encapsulates it. Crafted entirely from the vibrant produce of a backyard garden, this free-form pie features a delightful savory cornmeal crust embracing a rich, creamy filling of ricotta and parmesan cheeses. It’s not just a dish; it’s an edible ode to the sun-drenched days and abundant harvests of the season, making it an ideal choice for any summer gathering or a comforting family meal.
Embracing the Abundance of August
August signals the peak of summer, bringing with it a glorious avalanche of fresh, seasonal produce. This particular time of year holds a special place in my heart, a period when the garden overflows with a bounty of fruits and vegetables. From succulent peaches and juicy plums to sweet corn and an endless supply of tomatoes, these weeks are dedicated to savoring every last bit or preserving them to extend the taste of summer well into the colder months. It’s a time for vibrant colors, fresh aromas, and unparalleled flavors that truly inspire culinary creativity.
Speaking of tomatoes, this year promises an exceptionally generous harvest. Last fall, a few cherry tomatoes managed to escape our plants, falling to the soil and naturally replanting themselves. Curious to witness nature’s course, I let them be. The result? They’ve not only thrived but have grown into towering plants, almost five feet tall, seemingly taking over the entire garden space with their exuberant growth. I’m optimistically, or perhaps slightly fearfully, anticipating no fewer than a billion cherry tomatoes this summer. It’s a delightful challenge, and this savory pie is one of my favorite ways to manage this delicious abundance.
The Garden’s Generosity: More Than Just Tomatoes
While tomatoes are undeniably making a grand statement, they are not the sole stars of our garden show. Our zucchini plant is also consistently producing a steady supply, alongside a vibrant array of fresh herbs. Every summer, this glorious profusion of homegrown ingredients inspires me to create variations of this savory tomato and zucchini pie. It’s a truly satisfying experience to transform fresh-from-the-earth produce into something so delicious and comforting. This year, I’m thrilled to share this beloved recipe with you, inviting you to experience the simple joy of garden-fresh cooking.
This recipe is wonderfully forgiving and adaptable. Don’t feel constrained by strict rules; consider it a canvas for your culinary imagination. Feel free to experiment with different types of pie crusts – perhaps a flaky butter crust or a whole wheat version for a nuttier flavor. The filling can also be customized with additional vegetables such as thinly sliced onions, bell peppers, or even a handful of spinach. Substitute or add other cheeses like creamy goat cheese, tangy feta, or sharp cheddar to match your preference. The beauty of this rustic pie lies in its versatility; whatever creative twists you introduce, the outcome is bound to be fantastic. And trust me, once you taste it, you’ll find yourself wanting to enjoy this savory pie for breakfast, lunch, and dinner!
Rating: 2.67 out of 5 stars from 3 reviews
Rustic Tomato Zucchini Pie with Cornmeal Crust
Pin Recipe
Ingredients
Crust:
- 1 cup all-purpose flour (120 grams)
- ⅓ cup cornmeal (35 grams)
- 1 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed (85 grams)
- 2 large egg yolks, lightly beaten
- 1-2 tablespoons ice cold water
- 1 egg + 1 teaspoon water, for egg wash
Filling:
- ¾ cup ricotta cheese, whole or skim (170 grams)
- 1 large egg
- 2 cloves garlic, minced
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ½ tablespoon fresh basil, chopped
- ½ tablespoon fresh thyme, chopped
- 1 cup parmesan cheese, divided (100 grams)
- 1 cup cherry or grape tomatoes, halved (180 grams)
- 1 medium zucchini, thinly sliced
Instructions
To make the crust:
- Add flour, cornmeal, and salt to a food processor. Pulse to combine. Add the cold cubed butter and pulse 3-4 times until the cubes are broken up a bit. Combine the egg yolks with 1 tablespoon of the water. Add to the food processor while it is running. Continue to run until mixture begins to come together into a ball, about 5-10 seconds. Add more water, if necessary. Shape into a disk, cover with plastic wrap and chill in the fridge for at least 2 hours.
To make the filling and assemble the pie:
- Preheat oven to 425° F.
- Combine the ricotta cheese, egg, garlic, salt, pepper, basil, thyme, and 3/4 cup of parmesan cheese.
- On a lightly floured surface, roll the crust dough out into a rough 12-inch circle. Spread the ricotta cheese mixture in the center of the dough, leaving about 3-4 inches clear around the edges. Top with the sliced zucchini and tomatoes. Sprinkle with remaining 1/4 cup parmesan cheese. Season with more salt and pepper.
- Fold the edges of the dough up and over the filling. Brush with egg wash. Bake on a sheet pan lined with parchment paper until crust is golden, 40-45 minutes.
- Let sit 15 minutes before serving. Can be served hot or at room temperature. Store leftovers in the fridge for up to 5 days.
Nutrition Information (per serving):
Calories: 278kcal, Carbohydrates: 20g, Protein: 11g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 112mg, Sodium: 670mg, Potassium: 194mg, Fiber: 2g, Sugar: 1g, Vitamin A: 789IU, Vitamin C: 8mg, Calcium: 218mg, Iron: 2mg
Tips for a Perfectly Rustic Pie
Creating this rustic tomato zucchini pie is a simple pleasure, but a few tips can help ensure your pie turns out spectacularly every time. First, managing the moisture from the zucchini and tomatoes is crucial to prevent a soggy crust. Before adding them to the filling, you might gently salt the sliced zucchini and let it sit for about 15-20 minutes, then pat dry with paper towels. For the tomatoes, especially if they are very juicy, you can lightly squeeze them or allow them to drain slightly after halving.
When working with the cornmeal crust dough, remember that cold butter is your friend. This helps create those wonderful pockets of steam during baking, leading to a flaky, tender crust. Also, try not to overwork the dough; excessive handling can develop the gluten too much, resulting in a tough crust. Just enough mixing to bring it together is perfect. And don’t skip the chilling step for the dough – it allows the gluten to relax, making it easier to roll out and preventing shrinkage in the oven.
Finally, keep an eye on your pie as it bakes. Ovens can vary, so the baking time of 40-45 minutes is a guideline. You’re looking for a beautiful golden-brown crust and a filling that appears set. If the edges of your crust start to brown too quickly, you can loosely cover them with aluminum foil for the remainder of the baking time. Serving this pie slightly warm or at room temperature allows the flavors to fully meld and the cheese to soften perfectly, offering a truly delightful culinary experience.
Savoring the Flavors of Summer, Bite by Bite
This Rustic Tomato Zucchini Pie with Cornmeal Crust isn’t just a recipe; it’s an invitation to connect with your garden, celebrate seasonal produce, and create something truly special in your kitchen. Each bite delivers a harmonious blend of the sweet-tart tomatoes, earthy zucchini, the creamy richness of ricotta and parmesan, all encased in a tender, subtly textured cornmeal crust. Whether you’re enjoying it as a light lunch, a flavorful side dish, or a comforting dinner, this pie embodies the very essence of summer. It’s a wonderful dish to share with loved ones, bringing the fresh, honest flavors of the season directly to your table.