The O-town Scene - Oneonta, NY
Issue link: https://www.ifoldsflip.com/i/37616
Backyard Bake INGREDIENTS Rosemary and Cheese Short Crust 2 1/4 cups all purpose flour 1/2 cup grated Parmesan cheese 2 tablespoons fresh chopped rosemary 1 pinch of sugar 1 teaspoon kosher salt 1 1/2 sticks cold unsalted butter 1 egg yolk 1/2 cup ice water Filling Olive oil 1 shallot, chopped 4 cups of zucchini, sliced into bite-size pieces 1 pint of cherry tomatoes, sliced in qaurters 1/2 cup grated Parmesan cheese 2 large balls of fresh mozzarella in water 1 tablespoon fresh basil, chopped 1 tablespoon fresh rosemary chopped 2 cloves garlic, minced 1 teaspoon grated lemon zest 1/4 cup flour 1 tablespoon sugar 1/4 teaspoon kosher salt fresh ground pepper Egg Wash 1 egg yolk 1 tablespoon half and half or cream DIRECTIONS Crust Start out making your crust so it will have time to chill. In a food processor or with your beaters in your stand mixer combine flour, cheese, rosemary, salt, sugar, and butter. Blend until you have a crumbly mixture and everything is well combined. Add egg yolk and pulse or blend until it is evenly incorpo- rated into the mixture. Add ice water, one tablespoon at a time, until the dough sticks together, if you are using a standing mixer, switch to the paddles for this step. Once you have about 1/4 cup of water added, just use your hands to form the ball of dough. You may not need all of the water, just enough to form a ball. Wrap the dough up in plastic and stick in the fridge while you make the filling. Filling Add a tablespoon or so of olive oil to a medium/large skillet. Add the shallots and minced garlic. Cook over medium heat for 1-2 minutes or until the shallots are soft and slightly browned. Add the zucchini and cook until the moisture is released and it is nice and soft, 5-10 minutes. Strain this mixture for a few minutes to eliminate extra water. In a large bowl combine the tomatoes, Parmesan, basil, rosemary, lemon zest, flour, sugar, salt and pepper. Once the zucchini has had time to drain, add to the mixture. Toss with a tablespoon of olive oil. Finishing touches Roll out the dough ball to fit into a 10-inch pie pan or a tart dish. Roll it out so that it will be oversized for the dish, line pan with the crust and add the filling. Dot the filling with torn up chunks of mozzarella cheese and fold in the flaps of the dough over the top. Chill in the fridge while you preheat the oven to 375 degrees. While you wait, make your egg wash by combining the cream and egg yolk. Brush the top of the dough with the egg wash and bake for 34-45 minutes or until golden brown on top. _ Story and photos by Emily Ernsberger Emily Ernsberger is the director of annual giv- ing at Hartwick College and a hostess with the mostess. July 28, 2011 O-Town Scene 13