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1 large egg yolk

1. Heat 1 tablespoon oil in a medium skillet over medium heat. Add the shallot; cook, stirring occasionally, until softened, about 3 minutes. Add the zucchini; cook, stirring occasionally, until it is light golden and the liquid has been released, about 5 minutes. Transfer to a large bowl; set aside.

2. Halve one-third of the tomatoes. Stir the halved and whole tomatoes, cheeses, basil, lemon zest, flour, and sugar into the shallot-zucchini mixture. Season with salt and pepper. Set aside.

3. Roll out the dough on a lightly floured surface to a 13-inch circle, about ¼ inch thick. Make 7 3-inch-long cuts around the edge of the dough, evenly spaced. Trim to make 7 rounded flaps. Transfer to a 10-inch pie plate. Drizzle the crust with the remaining tablespoon oil. Spread with the filling. Fold in the flaps of crust, slightly overlapping. Put the tomatoes on the vine in the center. Refrigerate until cold, about 20 minutes.

4. Preheat the oven to 375°F. Whisk the cream and egg yolk in a small bowl. 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.

cheese short crust

MAKES ENOUGH FOR ONE 10-INCH PIE

2¼ cups all-purpose flour

½ cup grated Manchego or Parmesan cheese

Pinch of sugar

1 teaspoon coarse salt

¾ cup (1½ sticks) cold unsalted butter cut into pieces

1 egg yolk

¼ to ½ cup ice water

Pulse the flour, cheese, sugar, salt, and butter in a food processor until the mixture resembles coarse meal. Add the egg yolk; pulse to combine. With the processor running, drizzle in ¼ cup water until the dough just comes together. (If the dough is still crumbly, add up to ¼ cup more water, 1 tablespoon at a time.) Do not process for more than 20 seconds. Wrap the dough in plastic. Refrigerate until cold, about 30 minutes.

pasta, rice,

AND

grains

soba noodles with vegetables and mint

SERVES 4

Coarse salt

8 ounces sugar snap peas, trimmed, strings removed

12 ounces soba noodles

1 tablespoon plus 1 teaspoon toasted sesame oil

1 tablespoon plus 1 teaspoon peanut oil

2 medium carrots (about ½ pound), peeled and shaved into thin strips using a vegetable peeler

1 teaspoon minced peeled fresh ginger

4 scallions, thinly sliced crosswise

1 tablespoon tamari soy sauce

¼ cup coarsely chopped fresh mint

Freshly ground pepper

1. Prepare an ice-water bath; set aside. Bring a large (8-quart) pot of water to a boil; add salt. Add the peas; cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, immediately transfer the peas to the ice-water bath to stop the cooking; drain.

2. Return the water to a boil; cook the noodles according to package instructions. Drain. Rinse the noodles with cold water; drain.

3. Transfer the noodles to a large bowl. Add the oils; toss to combine. Add the reserved peas and the carrots, ginger, scallions, tamari soy sauce, and mint; season with pepper. Toss to combine. Serve at room temperature.

soba noodles with tofu, avocado, and snow peas

SERVES 4

1 2-inch piece fresh ginger, peeled and sliced into very thin strips

1 serrano or jalapeño pepper, seeded and sliced into very thin strips

¼ cup sugar

3 tablespoons fresh lime juice (about 3 limes)

2 tablespoons low-sodium soy sauce

1 package (14 ounces) extra-firm tofu, cut into ¾-inch cubes and patted dry

1 package (about 8 ounces) soba noodles

4 ounces snow peas, thinly sliced

1 teaspoon vegetable oil

1 English cucumber, peeled, halved crosswise, then sliced lengthwise into thin strips

10 to 12 chives, cut into 1-inch pieces

1 ripe avocado, pitted, peeled, and sliced

2 tablespoons sesame seeds

1. In a small saucepan, bring the ginger, chile, sugar, and 1/3 cup water to a boil. Reduce heat to low; cook until ginger and chile are soft, about 5 minutes. Use a slotted spoon to transfer the ginger and chile to a bowl; set aside. Reserve syrup.

2. Make the dressing: In a shallow bowl, whisk together the lime juice, soy sauce, and 2 teaspoons reserved syrup. Add