In the bowl of a food processor, combine the flour and ½ tsp kosher salt. Pulse to mix. Add the diced cold butter and pulse several times until the butter resembles small peas. Pour the ice water into the food processor while pulsing. Continue pulsing until the dough begins to stick together in small clumps.
Dump the dough mixture onto the counter and use your hands to press it together into a large ball. Shape into a flat disc and cover with plastic wrap. Chill for at least 1 hour.
Shred the zucchini and transfer to a colander. Sprinkle with about 2 tsp kosher salt, tossing to coat. Place the colander over a bowl to catch the liquid and let sit for 30 minutes. After draining, squeeze the zucchini tightly to remove any remaining liquid. Set aside.
Cook the corn cobs, either by blanching in boiling water or by microwaving whole. To microwave, place them whole in the microwave and cook on high for 4 minutes. Flip the cobs and cook for another 4 minutes. Use a chef’s knife to cut off the root end of the cob. The cob should then be easy to squeeze out of the husk. Once cooked, use a sharp knife to cut the corn kernels off the cob, and set aside.
In a skillet, heat the olive oil over medium heat. Add the diced onions and sauté for 5 to 7 minutes until softened. Add the minced garlic and sauté for another minute until fragrant. Remove from the heat, transfer to a bowl, and set aside to cool.
Preheat the oven to 375°F. Lightly grease a 9” pie plate. On a lightly floured surface, roll the dough out into a circle. The dough should be around 2 inches wider than the pie plate on all sides. Carefully fold the dough in half then lift it into the pie plate. Unfold the dough and arrange it in the pie plate letting the excess hang over the edges.
Line the pie dough with foil and fill with pie weights or dried beans. Place the pie pan on a baking sheet. Bake for 15 minutes then remove the foil and pie weights.
In a mixing bowl, combine the eggs, ricotta cheese, 1 tsp kosher salt, and pepper. Whisk together until smooth. Add the flour and fresh basil and whisk into the filling. Add the drained, shredded zucchini, corn kernels, mozzarella cheese, and half of the parmesan cheese. Stir together until combined.
Transfer the filling to the pie crust, smoothing the top. Cut the tomatoes into thick slices and pat dry with paper towel to remove some of the moisture. Arrange the tomatoes slices on top of the filling, pressing down gently into the filling. Sprinkle with the remaining parmesan cheese.
Bake the pie at 375°F for 45 to 55 minutes until the filling is set and a paring knife inserted into the filling comes out clean.
Allow the vegetable pie to cool for 5 to 10 minutes to set slightly before slicing. Enjoy!
Notes
*Alternatively, use a mixture of standard tomato slices, roma tomato slices, and cherry tomatoes cut in half.