Zucchini, Tomato and Cheese Pie

ingredients

Pastry shell:

10 T butter
1 3/4 cups flour
1 egg
Pinch of salt

Filling:

1 1/2 lbs zucchini
Salt
3 med. ripe tomatoes
4 T. butter
1 T. oil
3 eggs separated
2 cups grated cheddar
1/2 cup feta cheese
Freshly ground pepper
1 T chopped fresh basil or mint

directions

Pastry: Preheat oven to 400°. In food processor mix butter and flour until mixture resembles pea-sized bits. Beat egg and add to mixture along with salt; mix until well combined. (It’s ready when the dough balls on the processor blade.) Wrap in waxed paper and refrigerate for 30 minutes. Roll onto floured board in circle and place in a buttered 10” deep-dish pie plate. Prick dough with fork, and bake blind for 20 minutes or until pastry is set and bottom just cooked through. (Crust will cook further when filling is added.) Set aside to cool.

1
Filling: Wash and trim zucchini in 1/4” slices. Salt, drain and pat dry. Meanwhile, peel tomatoes, halve horizontally and seed. Heat 2 T. butter with oil in a large sauté pan. Lightly brown zucchini on both sides; drain on brown paper. Lightly brown tomatoes until they soften slightly but do not become limp. Cool.
2
When ready to assemble pie, beat the egg yolks, set aside. Place half the zucchini in shell. Sprinkle with 1/3 grated Cheddar cheese and half the feta, dot with 1 T. butter and sprinkle with salt, pepper and half the basil or mint. Beat egg whites and fold into the yolks. Spread half of this mixture over the cheeses. Slightly flatten the halved tomatoes, and arrange across the pie. Sprinkle with 1/3 of the Cheddar cheese, 1/2 the feta, and the remaining basil or mint. Top with remaining zucchini slices, and season. Spread with remaining egg mixture, top with rest of Cheddar and dot with remaining T. of butter. Bake in preheated 400° degree oven for 25-30 minutes or until eggs are set. Cover pastry edges with foil if they are getting too brown.

Source: Sue Byrom