A savory pie that’s sure to delight your family, friends and dinner guests as this summer starts coming to a close! Pairs wonderfully with a fresh side salad and corn on the cob.
As September approaches, I can’t help but think about all the delicious local pies popping up with fall flavors – apple, pumpkin, you name it! However, part of me still wants to embrace the remaining parts of this beautiful summer season and the tastes I wait all year to savor once again. This Zucchini, Tomato and Pepper Pie made with Taproot Farm organic vegetables is a tribute to the fleeting flavors of summer that we hold near and dear to our hearts. Inspired by the pies I have devoured as both a child and adult at Tomato Pie Café in Lititz, PA, I hope you all enjoy my unique and tasty version. For my fellow goat cheese lovers out there, this pie packs a punch with a strong cheese base topped with a mixture of tomatoes and peppers, covered in thin slices of zucchini. It’s a unique and savory combination not to be missed – I hope you all enjoy this recipe as much as my family has. Happy baking and (most of all) eating! 🙂
Makes 4 to 6 Servings
Recipe by © Alysha Melnyk 2019
*Mandoline if you have (for cutting zucchini thinly)
3/4 Cup Diced Onion
1/2 Cup Diced Sweet Pepper
1/2 Cup Diced Tomato
3 Cloves Garlic, Minced
1 Premade Pie Crust (I bought one at our local market to use)
5 Ounces Plain Goat Cheese*
1/4 Cup Whipped Cream Cheese*
1 Large Egg
3 Tablespoons Whole Milk*
(***For those of you who want less cheese in the pie, cut the goat cheese, whipped cream cheese and whole milk in half. I found in recipe testing that some of us liked having a thick cheese base while others preferred less. You can add some extra sliced zucchini on top to replace some of the cheese bulk in the pie.)
1/4 Cup Fresh Basil, Chopped
1 Small Zucchini, Thinly Sliced (I used a mandoline)
1/2 Cup Shredded Parmesan
Extra Basil for Topping
- First, combine two tablespoons olive oil with your diced onion, sweet pepper, tomato and garlic. Cook this mixture on medium-high heat (tossing mixture occasionally) until onions are translucent and vegetables are softened but not mushy.
- Once the vegetables are ready, scoop the mixture into a strainer propped on top of a bowl. Sprinkle a few dashes of salt on top and mix. Let mixture strain for 10 minutes to help rid any extra juices that could make the pie soggy.
- While the vegetables are draining, preheat your oven to 350°F.
- Take a fork and prick holes all over the base of your pie crust.
- Next, combine the goat cheese, whipped cream cheese, egg, milk, and basil in your food processor (*remember to use 1/2 the amounts of milk products if you want a smaller cheese base). Mix to combine and smooth.
- Spoon cheese mixture into the base of your pie.
- Next, spread your tomato/pepper mixture on top of the cheese. Top this mixture with thin slices of zucchini to cover the top (you can add 1-2 layers). Drizzle 1 teaspoon of olive oil lightly over the top. Cover the pie with foil and sit on top of a baking sheet.
- Place in the oven and bake for 30 minutes. After 30 minutes, carefully uncover the pie and add the shredded parmesan all over the top. Bake for an additional 15 minutes, and then broil on high for a few minutes if you want to get the top slightly crispy.
- Sprinkle the top of the pie with black pepper and top with basil. I recommend letting the pie sit for 15 to 20 minutes to set, which will allow for easier cutting.
- Enjoy! Leftovers store great in the fridge and reheat well (I am currently eating a slice as I am writing this 🙂 ).