Summertime's Bounty Pie

Celebrate the vibrant flavors of summer with "Summertime's Bounty Pie," a rustic savory galette that makes the most of your garden-fresh produce. This recipe pairs a flaky, golden crust with a medley of thinly sliced zucchini, yellow squash, juicy cherry tomatoes, and sweet corn, all sautéed with garlic and herbs for a burst of seasonal freshness. The vegetable filling is layered over a luscious blend of ricotta, mozzarella, and parmesan cheeses, creating a creamy, flavorful base. Perfectly crisp and beautifully folded, this pie is brushed with an egg wash for a stunning finish. Easy yet elegant, it’s ideal for brunch, light lunches, or summer entertaining. Whether you’re using farmers' market gems or homegrown delights, this pie brings summertime joy to every bite.

Nutriscore Rating: 51/100

Prep Time:40 mins

Cook Time:50 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2.5 cups all-purpose flour
• 1 cup unsalted butter (cold, cubed)
• 0.5 cup ice water
• 2 medium zucchini (sliced thinly)
• 2 medium yellow squash (sliced thinly)
• 1 cup cherry tomatoes (halved)
• 1 cup corn kernels (fresh or frozen, thawed)
• 2 tablespoons olive oil
• 0.25 cup fresh basil (chopped)
• 2 tablespoons fresh parsley (chopped)
• 2 cloves garlic (minced)
• 1 cup ricotta cheese
• 0.5 cup parmesan cheese (grated)
• 0.5 cup mozzarella cheese (shredded)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 large egg (beaten, for egg wash)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large mixing bowl, combine flour and 1/2 teaspoon salt. Add cold, cubed butter and work it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 3

Gradually add ice water, 1 tablespoon at a time, mixing until the dough starts to come together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.

Step 4

While the dough is chilling, heat olive oil in a pan over medium heat. Add zucchini, yellow squash, cherry tomatoes, corn, minced garlic, 1/2 teaspoon salt, and the black pepper. Sauté for 5-7 minutes until slightly softened. Remove from heat and let cool.

Step 5

In a small bowl, mix ricotta cheese, parmesan cheese, mozzarella cheese, chopped basil, and parsley. Set aside.

Step 6

On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a parchment-lined baking sheet.

Step 7

Spread the cheese mixture evenly over the dough, leaving a 2-inch border around the edges.

Step 8

Spoon the cooled vegetable mixture over the cheese layer, spreading it out evenly.

Step 9

Fold the edges of the dough towards the center, partially covering the filling and creating pleats as you go.

Step 10

Brush the crust with the beaten egg to give it a golden finish.

Step 11

Bake the pie in the preheated oven for 40-50 minutes, or until the crust is golden brown and cooked through.

Step 12

Allow the pie to cool for 10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(1236.2g)

Amount per serving	% Daily Value*
Calories	2795.5

Total Fat 254.1g	0%
Saturated Fat 159.9g	0%
Polyunsaturated Fat g
Cholesterol 762.7mg	0%
Sodium 4498.4mg	0%
Total Carbohydrate 70.8g	0%
Dietary Fiber 10.0g	0%
Total Sugars 19.3g
Protein 85.7g	0%

Vitamin D 0IU	0%
Calcium 2489.0mg	0%
Iron 5.9mg	0%
Potassium 1751.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 78.5%

Protein: 11.8%

Carbs: 9.7%