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Cherry Tomato, Bocconcini, and Zucchini Pie

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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.

Source: Martha Stewart Living, October 2005
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  • 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.
    Reply
  • 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?
    Reply
  • MS10696121
    14 JUL, 2012
    the crust is unbelievable. perfect for pie and beer day (july 24 in utah)
    Reply
  • 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.
    Reply
  • homebody613
    1 SEP, 2011
    has anyone tryed the low acid cherry tomatoes? what did you think?
    Reply
  • 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.
    Reply
  • 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!!!!
    Reply
  • 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.
    Reply

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