Tomato-Zucchini Pie

• 1 1/2 cups all purpose flour I used white spelt
• 1 teaspoon salt
• 1 1/2 teaspoons ground black pepper divided
• 1/4 cup butter soft
• 3 tablespoons water
• 2 large eggs separated from yolk from whites
• 1 zucchini thinly sliced
• 1/3 cup mayonnaise I used low fat
• 1/4 cup Parmesan cheese
• 1/4 cup goat cheese
• 1/2 teaspoon salt
• 3 tablespoons fresh basil chopped
• 5 tomatoes sliced
• basil Extra, for garnish

1. 1. Combine flour, butter, salt, 1 egg yolk, 2 tablespoons of water and 1 tsp pepper in a mixer. Mix on low until dough sticks together when pressed. Add 1 more tablespoon of water if needed. Press dough into a 9-inch square or round pie or tart pan. Pierce dough all over with a fork. Brush with 1 egg yolk. Set in freezer 5 minutes. If making mini pies, spray small muffin pan with non-stick cooking spray and press dough into each muffin space. Pierce bottom with fork, brush with egg and freeze 5 minutes.
2. 2. Preheat oven to 375 degrees F. Pour egg whites onto bottom of pie crust and back crust 15 minutes. Set aside.
3. 3. Microwave zucchini 4 minutes or until tender. Drain extra water on paper towels.
4. 4. In a separate bowl, combine remaining 1/2 tsp pepper, 1/2 tsp salt, mayonnaise, Parmesan cheese, goat cheese and chopped basil. Layer your pie with zucchini, tomatoes, mayonnaise mixture.
5. 5. Bake 25 minutes for large pie and 18-20 minutes for mini pies, or until filling is hot and bubble and crust is golden.

flour i, salt, ground black pepper, butter, water, eggs, zucchini, mayonnaise i, parmesan cheese, goat cheese, salt, fresh basil, tomatoes, basil

Taken from www.yummly.com/recipe/Tomato-Zucchini-Pie-1673849 (may not work)