Cherry Tomato, Bocconcini, And Zucchini Pie

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Martha Stewart
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons extra-virgin olive oil

1 finely chopped shallot, about 1/4 cup

1 small zucchini, 7 1/2 ounces, halved lengthwise and cut crosswise into 1/2-inch-thick half moons

1 1/2 pounds cherry tomatoes, plus cherry tomatoes on the vine for garnish

1/2 cup grated Parmesan cheese

4 ounces bocconcini

3 tablespoons fresh basil, chopped

1 teaspoon finely grated lemon zest

1/4 cup plus 2 tablespoons all-purpose flour, plus more for work surface

1 tablespoon sugar

Coarse salt and freshly ground pepper

Cheese Short Crust, made with Parmesan cheese

1 tablespoon heavy cream

1 large egg yolk

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