By Jennifer Alexander Ruple

August has a way of turning the kitchen counter into a celebration of color, especially when sun-ripened tomatoes and fragrant basil are in season. Together, they’re summer’s sweetest crush: basil draws out the tomatoes’ natural sweetness, while the tomatoes give every dish a juicy, garden-fresh brightness. This pairing shines in two easy warm-weather recipes: a rustic Tomato Basil Pie, also known as a galette, with layers of cheese, tomatoes and Italian spices tucked into a flaky crust; and Spiraled Zucchini with Tomatoes and Basil, a cool, no-cook dish that works beautifully as a side or as a light main course.

Spiraled Zucchini with Tomatoes and Basil
4 servings

Ingredients

2 medium sized zucchini
2 cups small tomatoes, halved
¼ cup fresh basil, thinly sliced
Parmesan cheese, shaved

Dressing
¼ cup basil-infused olive oil
2 tablespoons balsamic vinegar
½ teaspoon honey
1 clove garlic, minced
Salt and freshly ground black pepper to taste

Directions

Using a spiralizer,* push the zucchini through the blade to create long spirals. Break spirals in half.

In a serving bowl, arrange zucchini, tomatoes and basil.

In a small bowl, whisk together dressing ingredients. Pour over zucchini mixture. Top with Parmesan.

Serve chilled or at room temperature.

*Note: this dish can be made without a spiralizer by slicing zucchini into thin strips or rounds.

Tomato Basil Pie
6 servings

Ingredients

1 refrigerated pie crust, room temperature
3 medium tomatoes or the equivalent in
assorted sizes, sliced
¼ cup fresh basil leaves, thinly sliced
2 teaspoons extra virgin olive oil
1-2 cloves garlic, minced
1 teaspoon balsamic vinegar
1 teaspoon Italian seasoning
Salt and freshly ground black pepper to taste
1 ½ cups mozzarella cheese
2 tablespoons grated Parmesan cheese
1 egg, beaten

Directions

Heat oven to 375 F. Pat tomatoes with paper towels to remove excess moisture.

On a parchment-lined baking sheet, unroll pie crust. Set aside.

In a large bowl, combine tomatoes, basil, garlic, oil, vinegar, seasoning, salt and pepper.

To the pie crust, add cheeses leaving a 2-inch border of crust. Next add tomatoes mixture. Fold the crust up and over the outer part of the filling, leaving the center of the pie open.

Brush egg over top of crust. Bake for 25-35 minutes, covering crust with strips of foil after 15 minutes to prevent over browning.

Allow pie to stand for 10 minutes before slicing. Serve warm or at room temperature.