Friday, August 31, 2012

Tomato and Zucchini Pie | Not-so-original-but-oh-so-good

It seems that everywhere I've looked this past week or two I found yet another version of a tomato pie -- with corn, with bacon, with ricotta, with spinach, with cheddar, with mozzarella. They all sound wonderful.

I'm up to my earballs in tomatoes and I've canned many a pint (perfect for a twosome) of a roasted tomato sauce and eaten many a tomato sandwich. (Or "sammich" as my friend insists on saying.)

Still, I wanted to find new and different ways of using the tomatoes that are ripening faster than I can pick 'em.

Although I've been wanting to make a tomato pie for some time, I avoided it, mostly because I knew I'd end up eating it myself. (Unfortunately, I don't live with a tomato lover! Doesn't he know we call tomatoes "love apples"?)

But I wanted to make one so much I decided to go ahead and portion myself out slices and freeze them for quick lunches for a taste of summer later. And so I did.


So although it's not original, here's my tomato pie. What makes it special to me is that so much of it came from my back yard -- the veggies from my garden, the eggs from my neighbor, the basil from my back deck.

(If only I could {would} make puff pastry!)

Enough to make you feel like an authentic homesteader!

Tomato and Zucchini Pie
adapted from Pepperidge Farm
1 sheet frozen puff pastry, thawed
2 cups shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1/2 cup finely chopped fresh basil leaves
1 teaspoon dried oregano
2 medium green onion, chopped
2 small zucchini, sliced into rounds
4 Italian plum tomatoes, sliced into rounds
2 eggs
1 cup half-and-half
1/4 teaspoon black pepper
1/4 cup Parmesan cheese

Preheat the oven to 400 degrees F. Unfold the pastry on a lightly floured surface and roll the pastry into about a 10 inch square. Snip the corner to make a circle. Press the pastry into a 9 inch pie pan and fold the excess edges under to make a rim.
Layer the cheeses, onions and herbs in the pan. Arrange the zucchini and tomatoes slices in concentric circles on top.
Beat the eggs, half-and-half and black pepper in a medium bowl with a whisk. Pour the egg mixture over the vegetables. Sprinkle with the 1/2 cup Parmesan.
Bake for 45 minutes or until set.  Let cool for 20 minutes before cutting into wedges.

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Cook's Note:  Although the concentric circles of veggies looked very pretty, actually cutting the pie into pretty wedges wasn't so.  Next time I'll chop most of the vegetables and make a pretty arrangement of just a few slices on top -- just for pretty.

43 comments:

  1. Wow, that looks amazing! What a great idea to freeze portion sizes for yourself :)

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    1. That's what happens when you live with a non-tomato lover!

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  2. This is oh-so-perfect! We love tomatoes and can't live without them. This pie looks heavenly and very refreshing to look. We're new to your site and we're bookmarking this now.

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    1. Nice to meet ya! Believe me, it tastes even better than it looks!

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    2. That says a lot because it looks absolutely gorgeous!

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    3. (The concentric circles of circles did it.)

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  3. Original or not that looks incredible :D

    Cheers
    Choc Chip Uru

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    1. Yeah, I think I'll make it again, even if I do have to eat it all myself.

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  4. Using a Mandoline is quick and easy and gives you perfect circles or julienne slices all the same size.

    I'll have to make this. I made a tomato pie that turned out awful, wouldn't even post it. Maybe I needed to add zucchinis.

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    1. I think I want a mandoline, Vicki. I only say "think" because I know how many knicks my hands get with a sharp knife. I'm not sure what a mandoline would do!

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  5. Bill might eat a tomato pie, but he'd take one look at those zucchini and go running for the hills ;) But it looks incredible to me...I'd probably have to portion it out in the freezer, too, so I wouldn't eat the whole thing in one sitting!

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    1. Actually, Mr. Rosemary doesn't care for zucchini either, but they're just a bit more easy to disguise.

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  6. OMG girl! You finally made something I would eat that is called a tomato pie!!! I absolutely loathe anything with mayo in it! This is calling my name. Puff Pastry... oh my... a must must must try!!!!!!!!Totally the best recipe ever on the WEB~!

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    1. Your exagerration is delightful, Claudia! (But it is(was) good.)

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  7. One word for this incredibly delicious tomato zucchini pie. GORGEOUS!

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    1. I'll take you at your word, Elisabeth!

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  8. You're right Rosemary, so many tomato pies to choose from! I love how you added zucchini, especially due to the same time that they are ready to harvest from the garden! And boy do I love the amount of cheese in this pie! YUM!

    Be well,
    Roz

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    1. Did I ever tell you I have "La Bella Vita" stenciled on my kitchen wall?

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  9. Oh Rosemary! this is really beautiful!! I can just imagine how wonderful this tastes!
    Mary x

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  10. This is absolutely beautiful! And it certainly looks delicious too.

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    1. It was probably more of a cheese and egg pie than a tomato and zucchini pie, but I sure liked it!

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  11. Now THIS is what I should be doing with all those garden zucchinis! Gorgeous!

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    1. My zucchini are done, I'm afraid, but the tomatoes won't quit!

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  12. Rosemary, this is a stunner and not a way to use up tomatoes but to celebrate them.

    P.s. I smiled at sammich. In parts of Ireland you'll hear requests for a hang sangich. :)

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    1. You're right, Hester, they're just so many of them all at once! (And I love a sammie, too -- or a sangich :)

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  13. I had to come back and apologize that I never realized I didnt follow you everywhere... got you on google now.. glad I did since I cant wait to try this and need to make sure I dont ever miss anything again! thanks

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    1. I hate missing a post of yours, Claudia!

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  14. I have a bottle of well chilled German Riesling, that I can bring it over for the dinner! The pie looks sensational!

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    1. How did you know that a German Rielsing is my favorite?

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  15. It wouldn't be summer without a tomato pie☺.

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    1. I'm almost embarrassed to admit it was my first!

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  16. I just bought zucchini and this looks like a great way to use it. I'm crazy about anything quichelike. BTW, I noticed your comment on Karen's post that you are visiting Rockport soon. I live there and would be happy to pass on any tips about the area if you would find them helpful.

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    1. Thanks for the offer, Linda. (Your site, and your work -- just beautiful.)Thanks for the offer . . . I e-mailed you!

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  17. Delicious. This pie looks beautiful and original to me! Thank you for sharing it with me. My Friday is already a bit better after visiting you. I hope you have a beautiful weekend!

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    1. Quiche like stuff, I can handle. (Especially with purchased puff pastry!) Not like your pies, Monet!

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  18. Oh this tomato pie looks good- I'm up to my eyeballs in tomatoes too!
    It really is a good problem to have;-)

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    1. Yes, I kick myself when I complain about being lucky!

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  19. We have tons of tomatoes here as well - always looking for new ways to use them up!

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    1. It is a nice problem to have, agreed.

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