Summer squash and tomato pie with Gorgonzola

Looks yummy huh? This little rustic pie is quite easy to make but for some reason I have yet to attempt it myself. I leave this little task to my mom. Each and every time this master piece is what is created.

These next two pictures are reversed but I am on a MAC and it does not like the blogger edit abilities quite as much or I am just no good. But any who...

Summer squash and tomato pie with Gorgonzola

Adapted from Southern Living Magazine quite some time ago

Ingredients:

1 store bought pie crust

4 oz Gorgonzola cheese crumbles

2 tomatoes sliced

3 zucchini or summer squash mix, sliced

3 shallots, sliced

2 tbsp olive oil

salt

pepper

1. Preheat oven to 400 degrees.

2. Add sliced summer squash and shallots to saute pan and stir occasionally. You want them to just start to soften.

3. Roll out pie crust on parchment paper. Slide on cookie sheet. Add a layer of 2/3 Gorgonzola cheese.

4. Add cooked summer squash on top of cheese. Add sliced tomatoes, and then remaining cheese.

5. Carefully fold up edges of pie crust around the veggies.

6. Brush visible pie crust with egg wash.

7. Bake for 30-40 minutes.

Add a layer of Gorgonzola cheese to a rolled out store bought pie crust.
Step one of rolling out pie crust on parchment paper then slide onto cookie sheet.

Add sliced zucchini to saute pan with olive oil, salt and pepper and cook until just starting to be tender. They will continue to cook in the oven when baking pie so you don't want this step to be too long.

Add cooked zucchini to pie crust. Lay on sliced tomatoes. This had a mixture of grape tomatoes and leftover bruschetta mixture.

Then you are done. It is great in the winter cause the out of season tomatoes bake nicely and the flavor comes out through the cooking. It is quite lovely in the summer too with all of the fresh flavors.

Back in Maine. One more stop for work and then it is all wedding from here on out. My maid of honor comes today as well. What a big day! Let the fun begin.