Tomato and Zucchini Pie

Cherry tomatoes ensure juiciness, fresh goat cheese adds a unique flavor, and basil leaves are the perfect finishing touch. This is a true summer pie!

Details

Preparation Time: 80 minutes
Cooking Time: 45 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 6

Ingredients

250 ml Sweet cream
2 piece Egg, fresh
350 g Tomato, red
1 piece Small pumpkins
150 g Cheese, goat, semi-hard
2 spoons Oil, olive
1 handful Basil, fresh
1 pinch Salt, table
1 pinch Spices, pepper, white

Shortcrust pastry

225 g Wheat flour, white, multi-purpose
150 g Butter, unsalted
0.5 teaspoons Salt, table
4 spoon Water

Steps

Sift the flour into a bowl, add the diced butter and salt. Add cold water and quickly knead into a crumbly dough. Flatten the dough, wrap it in foil, and refrigerate for about 1 hour.
In a bowl, whisk together the cream, eggs, salt, and pepper with a hand whisk. Wash the tomatoes and cut them in half. Clean the zucchini, wash it, and dry it with a kitchen towel. Use a vegetable peeler to slice it thinly.
Preheat the oven to 200 degrees Celsius. Grease a round pie dish (26 cm in diameter) well. Roll out the dough on a lightly floured surface to about 0.5 cm thick and line the greased dish with it. Gently press the dough with your fingers against the bottom and pull the edges slightly upwards. Prick the dough with a fork in several places. Pour the egg-cream mixture over the dough and arrange the tomato halves and zucchini slices on top.
Bake the pie on the lower rack for about 35 minutes, then crumble the goat cheese over it and bake for another 10 minutes.
Rinse the basil leaves under running water and dry them well. Remove the baked pie from the oven and garnish with basil leaves. Cut the pie into desired-sized pieces, serve on plates, and enjoy.

Nutrition Information (Per 100g)

Calories: 235.66 kcal
Fat: 15.87 g
- Saturated Fat: 9.07 g
Carbohydrates: 15.22 g
- Sugars: 0.81 g
Protein: 5.83 g
Fiber: 0.65 g

Advice

Instead of goat cheese, you can also use feta cheese.