Rustic Tomato Zucchini Pie with Cornmeal Crust: A Summer Garden Delight
There’s nothing quite like the taste of summer, especially when it comes directly from your own backyard garden. This free-form Rustic Tomato and Zucchini Pie embodies everything wonderful about the season. With a robust savory cornmeal crust providing the perfect foundation, and a creamy, flavorful filling of ricotta and parmesan cheeses embracing vibrant garden-fresh tomatoes and zucchini, it’s more than just a dish—it’s a celebration of nature’s bounty. This pie is truly a perfect summer meal, whether for a casual lunch, a light dinner, or even a delightful brunch.
Embracing the Abundance of August
August is here, and with it, a spectacular, delicious avalanche of fresh and seasonal produce! For many home cooks and gardeners, this is unequivocally one of the most cherished times of the year. The days are long, the sun is warm, and the garden is bursting with vibrant colors and flavors. It’s when I find myself joyfully gobbling up or diligently preserving as many sun-ripened peaches, juicy plums, sweet corn kernels, and plump, ruby-red tomatoes as my hands can possibly gather before the fleeting magic of summer bids us farewell. There’s an almost primal satisfaction in eating food that was picked just hours ago, tasting the very essence of the season.
A Garden Story: The Unexpected Tomato Takeover
Speaking of tomatoes, I don’t anticipate having any trouble getting my fill this year! What started as a small, curious experiment has turned into a bountiful blessing. Last fall, a few cherry tomatoes, having ripened past their prime, naturally fell from our plants onto the soil below. This spring, much to my surprise and delight, several vigorous plants spontaneously sprouted from those very seeds. Intrigued by nature’s resilience, I decided to let them grow, eager to see what Mother Nature had in store.
Well, what happened was nothing short of a garden revolution! These self-seeded wonders are now towering at almost five feet tall, forming a lush, green jungle that has taken over the *entire* garden space. Based on their current impressive growth and the sheer number of blossoms, I’m confidently (and perhaps a little fearfully) predicting no fewer than one billion cherry tomatoes this summer. It’s a delightful problem to have, and a stark reminder of the incredible power of a single seed. Heaven help me, and my kitchen, with such a magnificent harvest!
Beyond Tomatoes: Zucchini and Herbs Join the Feast
But tomatoes, as abundant as they are, aren’t the only stars of our summer garden show. We also have a robust zucchini plant chugging away, producing a steady stream of tender, versatile squash. Alongside these, a vibrant array of fresh herbs — basil, thyme, oregano, and more — flourish, just waiting to lend their aromatic magic to our culinary creations. Every summer, without fail, I find myself making some delightful variation of this tomato and zucchini pie. It’s a cherished tradition, a perfect and delicious way to use up the generous bounty from our garden, transforming simple produce into something truly special. This year, I decided it was high time to share this beloved recipe with all of you, hoping it becomes a staple in your summer kitchen too.
The Art of the Free-Form Pie: Simple, Versatile, and Delicious
One of the best aspects of this rustic pie is its incredible adaptability. There are absolutely no hard and fast rules that you need to rigidly follow. Feel completely free to experiment! If you prefer a different pie crust, go for it. Want to sneak in additional seasonal veggies like thinly sliced onions, bell peppers, or spinach? Fantastic! Or perhaps you have other cheeses on hand, like mozzarella, feta, or goat cheese? They would all be wonderful substitutions or additions. The beauty of a free-form tart or pie like this lies in its forgiving nature – it’s designed to be flexible, allowing you to get creative with whatever ingredients you have on hand. You genuinely can’t mess it up; whatever personalized touches you add are sure to result in something absolutely fantastic. And trust me, once you taste a slice, you’re going to want to eat it for breakfast, lunch, and dinner. It’s that good!
Why This Rustic Tomato Zucchini Pie Will Be Your New Summer Favorite
Beyond its versatility and garden-fresh appeal, there are several reasons why this particular pie stands out as a summer essential:
- The Savory Cornmeal Crust: Unlike traditional flaky butter crusts, our cornmeal crust offers a unique texture and subtle sweetness that perfectly complements the savory filling. It bakes up golden and crisp, providing a delightful contrast to the soft vegetables and creamy cheese. The cornmeal adds a rustic charm and a distinct flavor profile that elevates the entire dish.
- Rich and Creamy Cheese Filling: A blend of wholesome ricotta and sharp parmesan creates a filling that is both indulgent and comforting. The ricotta provides a smooth, mild base, while the parmesan introduces a salty, umami depth that ties all the flavors together beautifully. Fresh garlic and aromatic herbs further enhance this savory custard.
- Showcasing Summer’s Best Produce: This pie is designed to let your freshest tomatoes and zucchini shine. Thinly sliced zucchini softens to perfection, and juicy cherry or grape tomatoes burst with sweet-tart flavor, providing pops of color and freshness in every bite. It’s a fantastic way to enjoy the peak flavors of late summer.
- Effortlessly Elegant “Free-Form” Design: No need for a pie dish or perfect crimping here! The rustic, free-form nature of this pie means less fuss and more charm. Simply roll out the dough, pile on the filling, and fold the edges over. It looks inviting and homemade, perfect for a casual gathering or a quiet meal at home.
- Perfect for Any Meal: As mentioned, this pie transcends traditional meal boundaries. It’s substantial enough for a light main course, yet delicate enough to be a fantastic side dish. Enjoy it warm for dinner, at room temperature for a picnic lunch, or even cold for a quick breakfast. Its flavors only deepen as it rests.
Tips for Making Your Perfect Summer Pie
While this recipe is wonderfully forgiving, a few tips can help ensure your Rustic Tomato Zucchini Pie turns out perfectly every time:
- Chill the Crust Thoroughly: The “chill time” for the crust is not just a suggestion; it’s crucial. Cold butter and a well-chilled dough prevent the crust from becoming tough and ensure a tender, flaky texture. Don’t skip this step!
- Drain Your Zucchini and Tomatoes: Zucchini and tomatoes contain a lot of water, which can make your pie soggy. For the best results, after slicing, consider lightly salting your zucchini slices and letting them sit for 10-15 minutes, then patting them dry with paper towels to draw out excess moisture. For tomatoes, especially larger ones, you can gently squeeze out some seeds and juice. For cherry tomatoes, halving them is usually sufficient.
- Don’t Overwork the Dough: When making the cornmeal crust, process it just until it comes together. Overworking the dough develops the gluten too much, leading to a tough crust.
- Customize Your Herbs: While basil and thyme are classic, feel free to use other fresh herbs that you love or have growing in your garden. Oregano, chives, or a hint of rosemary could all add wonderful dimensions of flavor.
- Embrace the “Rustic” Look: Remember, this is a “rustic” pie. Imperfections are part of its charm! Don’t stress about rolling a perfect circle or creating perfectly even folds. The beauty is in its homemade, natural appearance.
- Serving Temperature: This pie is delicious both warm from the oven and at room temperature. In fact, many find the flavors fully meld and develop even more once it has cooled slightly. This makes it an excellent candidate for potlucks and picnics.
Rustic Tomato Zucchini Pie with Cornmeal Crust
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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:
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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:
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Preheat oven to 425° F.
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Combine the ricotta cheese, egg, garlic, salt, pepper, basil, thyme, and 3/4 cup of parmesan cheese.
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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.
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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.
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Let sit 15 minutes before serving. Can be served hot or at room temperature. Store leftovers in the fridge for up to 5 days.
Serving Suggestions and Storage
This rustic pie is incredibly versatile and can be served in many ways to suit your meal plan. Enjoy it warm, straight from the oven, or at room temperature. The flavors tend to deepen and marry beautifully as it cools, making it an excellent candidate for making ahead. Serve it as a light lunch with a crisp green salad dressed with a simple vinaigrette, or alongside a grilled chicken breast or fish for a more substantial dinner. It’s also perfect for picnics, potlucks, or as an impressive vegetarian centerpiece for a summer brunch spread.
Any leftovers should be stored in an airtight container in the refrigerator, where they will keep well for up to 5 days. You can gently reheat individual slices in the oven or microwave, though it’s equally delicious enjoyed cold the next day.
A Taste of Summer in Every Bite
This Rustic Tomato Zucchini Pie with Cornmeal Crust isn’t just a recipe; it’s an experience. It’s the taste of a sun-drenched garden, the warmth of a summer evening, and the joy of simple, wholesome ingredients transformed into something extraordinary. Whether you’re blessed with a prolific backyard garden like ours or you’re simply making the most of fresh finds from your local farmer’s market, this pie is guaranteed to bring a slice of summer happiness to your table. So, roll up your sleeves, gather your fresh produce, and get ready to create a truly delicious and memorable summer dish. Happy baking!