What can I say? Tomatoes, zucchini, basil, garlic; it doesn’t get any better at the height of summer! Someone said that “what grows together, goes together.” I definitely agree. This pie can be served hot or warm, makes a great summer meal accompanied by a salad and pass the wine please! And…it’s vegetarian!
Makes 6 Servings
1 cup ricotta cheese
½ cup grated Pecorino Romano Cheese
½ cup fresh breadcrumbs**
¼ cup chopped fresh basil
1 egg, beaten
¼ tsp. each salt & freshly ground black pepper
3 plum tomatoes, thinly sliced
1 zucchini, thinly sliced (I prefer Romanesco, the light green ones with grooves)
1 Tbsp. EVOO
2 Tbsp. small fresh basil leaves
For the Roasted Garlic Pastry:
1 whole head garlic
2 tsp. EVOO
1 ¾ cups unbleached flour
¼ tsp. salt
1/8 tsp. freshly ground black pepper
½ cup ice-cold shortening (non-hydrogenated if you can)
1 egg yolk
1 tsp. distilled white vinegar
Preheat the oven to 350 F. Remove a small amount off the top of the garlic, exposing the garlic cloves. Place the whole head of garlic onto a piece of tin foil; drizzle with the EVOO & enclose within the tin foil. Bake for approximately 40 minutes or until soft. Cool slightly & squeeze the garlic into a small glass bowl. Set aside.
Make the Crust:
Mash the garlic with a fork; whisk in egg yolk, vinegar & enough ice water to make 2/3 cup, place in the fridge to keep cold. In a medium sized bowl, stir together flour, salt & pepper. Using a pastry blender cut in shortening until crumbly; set aside. OR do this step in the food processor, being careful not to over-process; remove to a medium sized bowl. Sprinkle egg yolk mixture over the flour mixture, tossing with a fork until dough holds together. Press into a disc; wrap in plastic wrap and place in the fridge for a minimum of 30 minutes & up to two days.
Preheat oven to 450 F.
Make the Pie:
In a medium sized bowl, stir together ricotta, Pecorino cheese, breadcrumbs, chopped basil, egg, salt & pepper.
On a floured surface, roll out the dough with a rolling pin, into a 14” circle; place onto a 12” round pizza pan , allowing the dough to overhang the pan.
Spread the ricotta mixture evenly over the pastry, leaving a 2” border. Top with alternating slices of zucchini & tomato, overlapping slices. Brush with EVOO & fold pastry border over filling, pleating as you go around the pie.
Bake in bottom third of the oven for about 30 minutes or until crust is golden. Let stand for at least 5 minutes. Sprinkle with the basil leaves. Cut into slices & serve hot or warm.
**To make fresh breadcrumbs, click Making Breadcrumbs.