Cherry Tomato, Bocconcini, and Zucchini Pie

marthastewart.com

blodn1

2 tablespoons extra-virgin olive oil

1 finely chopped shallot, about ¼ cup

1 small zucchini, 7 ½ ounces, halved lengthwise and cut crosswise into ½-inch-thick half moons

1 ½ pounds cherry tomatoes, plus cherry tomatoes on the vine for garnish

½ cup grated Parmesan cheese

4 ounces bocconcini

3 tablespoons fresh basil, chopped

1 teaspoon finely grated lemon zest

¼ 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

Directions at marthastewart.com

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