Tomato and Zucchini Pie | Not-so-original-but-oh-so-good

It seems that everywhere I've looked this past week or two I found yet another version of a tomato pie -- with corn, with bacon, with ricotta, with spinach, with cheddar, with mozzarella. They all sound wonderful.

I'm up to my earballs in tomatoes and I've canned many a pint (perfect for a twosome) of a roasted tomato sauce and eaten many a tomato sandwich. (Or "sammich" as my friend insists on saying.)

Still, I wanted to find new and different ways of using the tomatoes that are ripening faster than I can pick 'em.

Although I've been wanting to make a tomato pie for some time, I avoided it, mostly because I knew I'd end up eating it myself. (Unfortunately, I don't live with a tomato lover! Doesn't he know we call tomatoes "love apples"?)

But I wanted to make one so much I decided to go ahead and portion myself out slices and freeze them for quick lunches for a taste of summer later. And so I did.

So although it's not original, here's my tomato pie. What makes it special to me is that so much of it came from my back yard -- the veggies from my garden, the eggs from my neighbor, the basil from my back deck.

(If only I could {would} make puff pastry!)

Enough to make you feel like an authentic homesteader!

Tomato and Zucchini Pie
adapted from Pepperidge Farm
1 sheet frozen puff pastry, thawed
2 cups shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1/2 cup finely chopped fresh basil leaves
1 teaspoon dried oregano
2 medium green onion, chopped
2 small zucchini, sliced into rounds
4 Italian plum tomatoes, sliced into rounds
2 eggs
1 cup half-and-half
1/4 teaspoon black pepper
1/4 cup Parmesan cheese

Preheat the oven to 400 degrees F. Unfold the pastry on a lightly floured surface and roll the pastry into about a 10 inch square. Snip the corner to make a circle. Press the pastry into a 9 inch pie pan and fold the excess edges under to make a rim.
Layer the cheeses, onions and herbs in the pan. Arrange the zucchini and tomatoes slices in concentric circles on top.
Beat the eggs, half-and-half and black pepper in a medium bowl with a whisk. Pour the egg mixture over the vegetables. Sprinkle with the 1/2 cup Parmesan.
Bake for 45 minutes or until set.  Let cool for 20 minutes before cutting into wedges.

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Cook's Note:  Although the concentric circles of veggies looked very pretty, actually cutting the pie into pretty wedges wasn't so.  Next time I'll chop most of the vegetables and make a pretty arrangement of just a few slices on top -- just for pretty.