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Pie with zucchini, scallops and cream cheese topped with tomato confit

Pie with zucchini, scallops and cream cheese topped with tomato confit

Category: Bakery products
Pie with zucchini, scallops and cream cheese topped with tomato confit

Ingredients

Dough
Flour 180 g
Butter 80 g
Yolk 1 PC
Ice water 2-3 tbsp
Lemon zest with 1 piece
Salt pinch
Filling
Zucchini (zucchini) 150-200 g
Creamy curd cheese 250 g
Dill bunch
Sea scallop 5-8 pcs
Salt, pepper, paprika, vegetable oil taste
Tomato confit
Tomatoes 150-200 g
Honey 1-2 tbsp
Ginger root 10-15 g

Cooking method

  • Pie with zucchini, scallops and cream cheese topped with tomato confitSift flour, add grated lemon zest, salt and chopped cold butter to it. Quickly grind everything into crumbs with your hands
  • Pie with zucchini, scallops and cream cheese topped with tomato confitPour ice water to the yolk and stir until smooth
  • Pie with zucchini, scallops and cream cheese topped with tomato confitPour liquid into flour crumbs and mix quickly. Form a ball out of dough
  • Pie with zucchini, scallops and cream cheese topped with tomato confitDistribute the dough in shape and refrigerate for at least 30 minutes
  • Pie with zucchini, scallops and cream cheese topped with tomato confitFor tomato confit: Wash the tomatoes and cut into quarters or smaller pieces. Grate the ginger on a fine grater. Place the tomatoes in a heavy-bottomed skillet. Add honey and ginger. Place the skillet over low heat and cover. Simmer tomatoes with ginger for 20-25 minutes
  • Pie with zucchini, scallops and cream cheese topped with tomato confitPreheat oven to 180 degrees. Remove the dough pan from the refrigerator. Cover the dough with foil, sprinkle a load on it and place the mold in a preheated oven for 15-20 minutes. Then remove the form from the oven, remove the foil with the load and bake for another 5-7 minutes. Cool the dough pan to room temperature
  • Pie with zucchini, scallops and cream cheese topped with tomato confitFinely chop the dill and add to the cream cheese (my cheese was very thick, I poured 1 tablespoon of water into it). Mix well
  • Pie with zucchini, scallops and cream cheese topped with tomato confitUsing a vegetable peeler, cut the zucchini into thin strips, sprinkle with paprika, salt and season with vegetable oil
  • Pie with zucchini, scallops and cream cheese topped with tomato confitCover the base of the pie with cheese
  • Pie with zucchini, scallops and cream cheese topped with tomato confitPlace sliced ​​zucchini strips on top of the cheese
  • Pie with zucchini, scallops and cream cheese topped with tomato confitSpread the tomato confit on top of the zucchini and put the cake tin in an oven preheated to 180 degrees for 15-20 minutes
  • Pie with zucchini, scallops and cream cheese topped with tomato confitAfter this time, open the oven and place the scallop pieces on top. Bake for 7-10 minutes
  • Pie with zucchini, scallops and cream cheese topped with tomato confitCool the finished cake a little, remove from the mold and serve
  • Bon Appetit!
  • Pie with zucchini, scallops and cream cheese topped with tomato confit

The dish is designed for

4-5 servings

Time for preparing:

1.5-2 hours

Cooking program:

Stove, oven

Note

The recipe is prefabricated and fancy.
We liked the pie very much. Interesting and unusual taste palette of the filling goes well with shortbread dough.

Rada-dms
Lenusya! I ran to see my favorite product! On the scallops!
And here such a composition in the recipe is gorgeous! All my favorite ingredients, and so harmoniously come together in a wonderful pie!
You, citizens, do not understand anything !!!
Scallops are cool, gentle, exquisite, chic and dietary!
I take the whole pie together with a photo, a dish and Lenuska. And who else will invent and embody such a charm !?
Elena_Kamch
Rada-dms, Olga, I'm so glad that you liked it!
In fact, there are not enough words to describe the range of tastes that turned out here. I also wanted to add feta cheese, but I cooked it and saw it in the fridge. I completely forgot!
There is a reason to repeat!
Rada-dms
Quote: Elena_Kamch

Completely forgot!
There is a reason to repeat!
Have to! Since we have already privatized this one! In general, I want to say for a long time that many of your recipes cannot be found on the Internet, since they are author's and with their own unique approach, interesting ingredients and excellent performance! GOOD LUCK!
Elena_Kamch
Olga, thanks!
It's hard to surprise with something on our site



I want to add about the pie ...
Zucchini in this version is al dente, although, in my opinion, a lot is baked. If you want a more cooked zucchini taste, maybe blanch them for min 5
 

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