Savory Summer Pie
Celebrate the flavors of the season with this Savory Summer Pie, a vibrant and delicious way to showcase fresh summer produce! Packed with garden-fresh zucchini, juicy cherry tomatoes, sweet corn, and aromatic herbs like basil and thyme, this pie combines the best of summer's bounty. The flaky, buttery homemade crust provides the perfect base, while a creamy ricotta and Parmesan filling ties it all together with a rich yet light texture. With a balance of cheesy, herby, and veggie-packed goodness, this dish is perfect for brunch, lunch, or a light dinner. Ideal for entertaining or a casual family meal, this summer pie is a stunning centerpiece for any table. Plus, it’s easy to prepare ahead, so you can effortlessly savor the season's finest ingredients.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Butter
- 1 teaspoon Salt
- 0.25 cup Ice water
- 2 medium Zucchini
- 1.5 cups Cherry tomatoes
- 1 cup Corn kernels
- 1 small Red onion
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves
- 0.5 cup Fresh basil leaves
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese
- 2 large Eggs
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme
Instructions
In a large mixing bowl, combine the flour and salt. Cut the cold butter into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing with your hands or a spatula until the dough starts to come together. Form it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
While the dough chills, dice the zucchini, halve the cherry tomatoes, finely chop the red onion, and mince the garlic.
In a skillet, heat the olive oil over medium heat. Sauté the onion and garlic until fragrant, about 2-3 minutes. Add the zucchini and corn and cook for 5-6 minutes until slightly softened. Remove from heat and toss in the cherry tomatoes and fresh thyme.
In a separate bowl, mix the ricotta cheese, Parmesan cheese, eggs, black pepper, and chopped basil leaves until well combined.
Roll out the chilled dough into a circle large enough to fit a 9-inch pie dish. Transfer the dough to the dish, pressing it gently into the edges and trimming any excess.
Spread the cheese mixture evenly over the bottom of the crust. Top with the sautéed vegetable mixture, spreading it out evenly.
Bake the pie in the preheated oven for 40-50 minutes, or until the crust is golden brown and the filling is set.
Allow the pie to cool for 10-15 minutes before slicing and serving. Garnish with extra fresh basil leaves if desired.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 25.5 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 667 mg | 29% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.5 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 211 mg | 16% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 512 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
