The more time passes, the more the process of making pies please me. Don’t get me wrong, I’ve always loved eating blueberry or cherry pies but making them seemed boring.
Now I’m enjoying it more.
Even though I’ve started with the salty stuff, I’m growing founder of the sweet homemade pies!
So here is a savory pie. I find ti delicious, cheap, easy to make and nourishing. And super easy to adapt to all seasons.
I’m imagining this pie with sheets of butternut instead of zucchini!
When I say sheets I mean really thin slices of the vegetable cut with a mandolin.
You can decline this recipe with any vegetable coming your way: fennel, tomatoes, parsnip, turnip, carrot,…
Usually, I make pies with a gluten free crust. Why? I find it more interesting for my taste buds, it varies my diet and it suits this kind of recipe really well. You get more flavor from one simple dish.
Ingredients for a 24cm pie:
100g buckwheat flour
50g rice flour
30g quinoa flour
1/2 tsp sea salt flakes
85g cold butter cut in cubes or thin slices*
1 small egg (optional)
3 tbsp of cold water or 4,5 tbsp if not using the egg
1 firm zucchini
1 fresh goat cheese or 200g of ewe ricotta
2 tbsp of mustard
With a pastry blender or with your hand, mix the flours with the butter. When the mix is sandy, add the egg and/or the water.
Add the water little by little to get the right consistency. You need to form a ball.
Wrap the dough in plastic film and leave to rest in the fridge for 30 minutes.
Turn the oven on at 180°C.
Roll the dough on parchment paper and transfer in your pie tin.
You can skip the parchment paper by oiling the tin then cover the bottom with flour.
Prick the dough with a fork and cut as is in the oven for 15 minutes.
In the meantime, cut thin slices of zucchini (almost translucent slices). The best way to do it is to use a mandolin: the slices will have the same thickness and you’ll gain time. Watch your fingers though!
On the precooked dough, spread the mustard with the back of a spoon then crumble the cheese on top. Add the zucchini slices. I add them in spiral starting from the outside and I make several layers until all the slices are on the pie. Add salt and pepper. Be careful with the salt as there are some in the cheese already.
Cook the pie in the oven for 30 to 40 minutes. The more the pie cooks the dryer it will be. To get a softer texture, cut the slices a bit thicker or cook for a shorter time.
Don’t hesitate to add basil, mint, rosemary, thyme or any fresh herbs you have in your garden.
You have the base, you can have fun now.
* For the vegan and lactose intolerant, replace butter with coconut or olive oil.
Replace the cheese with:
1,5 cup of cashew nuts: soaked 12 hours in fresh water, rinsed and drained
1 organic and cleaned lemon: finely grate the zest and juice the fruit
2-3 tbsp nutritional yeast
1/2 tsp sea salt flakes
Mix the cashew nuts. Add the zest and lemon juice, the nutritional yeast and the salt. Mix for one more minute and taste to rectify seasoning. Use as you would the cheese.