Zucchini & grape tomato pie

Open market (or English called wet market) was used to be everywhere in Hongkong long time ago. They opened daily selling fresh vegetable, fruit, live chicken and quails, flower, and sometimes wild game. Before the invasion of plastic bag's and mega-store's culture, vendors handed you a bunch of vegetable tightened by a strand of straw. For tomatoes, meat or eggs first wrapped with a small piece of newspaper (most likely cut by their children) before the straw. So I spotted your string beans and you stared at my pathetic tiny beef (... not my pay day you know). Conversation started. Now things are mass-produced, machine-processed. Strawberries and tiny tomatoes are boxed, half pint or one pint. Onions and potatoes are bagged, 3 pounds or 5 pounds. Then proceed to an automatic check out. From the start till the end shopping doesn't involve one single human being... I avoid machine-molded pie-crust and pre-cut vegetable in bag. No time is not an excuse, I won't starve if I can't make it today. On a day that I'm relaxed and have mood to bake, select the best and in season vegetable, buy daily-made fresh cheese from a local store, take an extra minute to make that fancy rim on my pie... even better, walk down to a liquor store with my husband to choose a bottle of wine for the meal.

Recipe for zucchini and Grape tomato pie

Ingredients:

• One semolina pie crust
• 2 small zucchini, sliced very thin
• 1 pint of grape tomato, sliced
• 1/2 medium onion, sliced very thin
• for the cheese sauce: an equal port of fresh ricotta and sour cream, salt and pepper to taste
• olive oil and sea salt

Roll out the pie dough, spread the cheese sauce, arrange the vegetable, sprinkle some olive oil and sea salt, baked in a hot oven (about 400F) until the pie turns golden, takes about half an hour.