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1
Heat 1 tablespoon oil in a medium skillet over medium heat.
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2
Add the shallot; cook, stirring occasionally, until softened, about 3 minutes.
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3
Add the zucchini; cook, stirring occasionally, until it is light golden and the liquid has been released, about 5 minutes.
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4
Transfer to a large bowl; set aside.
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5
Halve one-third of the tomatoes.
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6
Stir the halved and whole tomatoes, cheeses, basil, lemon zest, flour, and sugar into the shallot-zucchini mixture.
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7
Season with salt and pepper.
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8
Set aside.
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9
Roll out the dough on a lightly floured surface to a 13-inch circle, about 1/4 inch thick.
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10
Make 7 3-inch-long cuts around the edge of the dough, evenly spaced.
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11
Trim to make 7 rounded flaps.
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12
Transfer to a 10-inch pie plate.
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13
Drizzle the crust with the remaining tablespoon oil.
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14
Spread with the filling.
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15
Fold in the flaps of crust, slightly overlapping.
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16
Put the tomatoes on the vine in the center.
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17
Refrigerate until cold, about 20 minutes.
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18
Preheat the oven to 375F.
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19
Whisk the cream and egg yolk in a small bowl.
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20
Brush the crust with egg wash. Bake the pie on a rimmed baking sheet until the crust is golden brown and the juices are bubbling, about 45 minutes.
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21
Pulse the flour, cheese, sugar, salt, and butter in a food processor until the mixture resembles coarse meal.
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22
Add the egg yolk; pulse to combine.
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23
With the processor running, drizzle in 1/4 cup water until the dough just comes together.
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24
(If the dough is still crumbly, add up to 1/4 cup more water, 1 tablespoon at a time.)
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25
Do not process for more than 20 seconds.
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26
Wrap the dough in plastic.
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27
Refrigerate until cold, about 30 minutes.
