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Cherry Tomato, Bocconcini, and Zucchini Pie


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.

  • Servings: 6

Source: Martha Stewart Living, October 2005


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Reviews Add a comment

  • Alicefazoooli
    21 FEB, 2013
    I made this recipe several years ago and have made it many times since. It is one of my ALL TIME favorites. I make the crust and press it into 5 inch, shallow, crimped sided tart tins and then pile in the filling and bake. They look fantastic and they taste fantastic. I am going to the grocery right now to buy supplies to make a batch. Oh and they freeze well...just bake them, let them cool and freeze in an air tight container. Reheat when you're ready to eat them.
  • coopdedoo
    1 OCT, 2012
    I loved this recipe the first time I made it but for some reason the fresh mozzarella has become hard and rubbery the last couple of times. I'm mystified--does anyone have any ideas?
  • MS10696121
    14 JUL, 2012
    the crust is unbelievable. perfect for pie and beer day (july 24 in utah)
  • Donnanne
    3 SEP, 2011
    I just made this pie and I think it is amazing. I used some of my own garden tomatoes along with cherry tomatoes. Worth the time. I highly recommend this recipe.
  • homebody613
    1 SEP, 2011
    has anyone tryed the low acid cherry tomatoes? what did you think?
  • Summerpls
    14 AUG, 2011
    Absolutely delicious. Followed the recipe to a "T" and even the crust was easy to make in the food processor. I made my pie the day before we had company and took it out of the fridge about a half hour before baking it ... and when it was ready to go in the oven I put the egg wash on it. It's a keeper and everyone commented on how good it was.
  • Alicefazoooli
    22 JUL, 2011
    This is one of those very rare recipes that you taste and go "WOW" I have made this many times and the only thing different I do is when I make the crust I press the dough into shallow 4 1/2" tart tins and make individual little pies that are beautiful on a plate served with a green salad. When pressing the dough in the tins make sure they are non stick and make sure you press the dough in evenly. Sooooooooo good!!!!
  • CupcakeEnchantment
    12 JUL, 2011
    This recipe is delicious. The crust is great and the inside is cheesy and flavorful. I used regular mozzarella instead of boccooncini and it turned out great. The lemon zest really brightens up the entire dish. I used regular Parmesan cheese but I know it would be even more delicious with a higher quality Parmesan.