This is a filling meal idea for a hot summer day.
If you pre-bake the pie shell, sauté the zucchini and tomatoes ahead of
time, all you will have left to do is assemble the dish.This is a filling meal idea for a hot summer day.
If you pre-bake the pie shell, sauté the zucchini and tomatoes ahead of
time, all you will have left to do is assemble the dish.
10 - inch pastry shell (recipe follows)
1 1/2 lb zucchini
Salt
4 medium-size ripe tomatoes
4 tablespoons butter
1 tablespoon oil
3 eggs, separated
2 cups grated Gruyere cheese
1/2 cup feta cheese
Freshly ground pepper
2 tablespoon chopped fresh basil or mint
Prepare and cook the pie shell (recipe follows); set aside to cool.
Wash the zucchini, trim and cut into 1/4 inch slices if large; cut small zucchini lengthwise.
Peel tomatoes, quarter, and remove the seeds. Heat 2 tablespoons butter with the oil in large sauté pan. Lightly brown the zucchini on both sides; drain on paper towel. Lightly brown the tomatoes until soften slightly but do not become limp. Cool.
To assemble the pie, beat the egg yolks, set aside. Place half the zucchini in the shell. Sprinkle with one-third of the grated Swiss cheese and half of the feta cheese, sprinkle 1 tablespoon butter, salt, pepper and half the basil or mint. Beat the egg whites until stiff and fold in the yolks. Spread half of this mixture over the cheeses. Arrange tomatoes across pie, slightly pressing.
Sprinkle with one-third of the Swiss and feta cheeses, and the remaining basil or mint. Top with remaining zucchini and season with salt and pepper. Spread with remaining egg mixture, top with remaining Swiss cheese and sprinkle remaining tablespoon butter.
Cover with pastry crust, pinching edges. Bake in preheated 400º oven for 25-30 minutes or until the eggs are set.
Pastry for Pie
10 tablespoons butter
1 3/4 cups floor
1 egg
Salt
Gradually mix the butter into the flour until the butter is broken up into small bits. Beat the egg and add to the flour mixture along with a pinch of salt; mix until well combined. (This can be done quickly in a food processor) Wrap in waxed paper and refrigerate for 30 minutes. Roll out on a floured board. Place in a buttered 10-inch deep-dish pie plate. Work with your fingers until it fits evenly. Prick dough with a fork, cover with aluminum foil. Weight down with dried rice or beans. Bake in preheated 400º oven for 20 minutes or until pastry is set and the bottom is just about cooked through (it will cook further when the filling is added)