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Tomato Zucchini Pie

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 6 -8
Calories: 0
Author: Delightful Mom Food

Ingredients

  • 1 1/2 cups all-purpose flour I used white spelt
  • 1 tsp salt
  • 1 1/2 tsp ground black pepper divided
  • 1/4 cup soft butter
  • 2-3 tablespoons water
  • 2 large eggs separated from yolk from whites
  • 1 zucchini thinly sliced
  • 1/3 cup mayonnaise I used low fat
  • 1/4 cup Parmesan cheese
  • 1/4 cup goat cheese
  • 1/2 tsp salt
  • 3 tablespoons fresh basil chopped
  • 5 to matoes sliced
  • Extra basil for garnish

Instructions

  • Combine flour, butter, salt, 1 egg yolk, 2 tablespoons of water and 1 tsp pepper in a mixer. Mix on low until dough sticks together when pressed. Add 1 more tablespoon of water if needed. Press dough into a 9-inch square or round pie or tart pan. Pierce dough all over with a fork. Brush with 1 egg yolk. Set in freezer 5 minutes. If making mini pies, spray small muffin pan with non-stick cooking spray and press dough into each muffin space. Pierce bottom with fork, brush with egg and freeze 5 minutes.
  • Preheat oven to 375 degrees F. Pour egg whites onto bottom of pie crust and bake crust 15 minutes. Set aside.
  • Microwave zucchini 4 minutes or until tender. Drain extra water on paper towels.
  • In a separate bowl, combine remaining 1/2 tsp pepper, 1/2 tsp salt, mayonnaise, Parmesan cheese, goat cheese and chopped basil. Layer your pie with zucchini, tomatoes, mayonnaise mixture.
  • Bake 25 minutes for large pie and 18-20 minutes for mini pies, or until filling is hot and bubble and crust is golden.