Zucchini pie - fine paste in olive oil - white grape


For a 20 x 20 cm square pan, or 22 cm round:·         For the dough:

170 g T 80 flour
80 g T 65 flour
12 cl white grape
5 cl olive oil
1/2 tsp salt


·         For the filling:

About 700 g zucchini
1 tomato (optional)
1 onion
1 clove garlic
1/2 tsp anise seeds
1 sprig thyme
1 tbsp raw pilpul (or bulgur or rice)
40 g Parmesan cheese
1 egg
Olive oil

Prepare the dough (can be done in a food processor or by hand): in the bowl of a food processor, put the flours and salt. Mix by the pulse to mix. Add white grape and olive oil. Mix until you get a ball. Film and refrigerate for at least 30 minutes.


·         Prepare the filling:

Peel and chop the onion.
Peel and seed the tomato. Cut it into small pieces.
Heat a frying pan over medium/low heat. Add onions and tomatoes. Salt. Cook covered for about 20 minutes.
Rinse zucchini. Remove the ends and cut them into half-rounds about 2 or 3 mm thick.
Heat the pan with a little olive oil, anise and garlic clove, peeled and cut in half. Add zucchini. Season with salt and cook for 10 minutes over medium/high heat, stirring often.
Pour into a bowl. Add the peeled thyme, onions and tomatoes. Allow cooling.
Then add the grated Parmesan, pilpil, and egg. Mix well.
Preheat the oven to 180 C.
Divide the dough into 2 servings of about 1/3 and 2/3 of the dough.
On a floured work surface, finely spread the large portion and place it in the baking pan. The edges must rise high to be able to make a flap over the stuffing.
Add the stuffing.
Spread the other piece of dough to the size of the pan. Arrange it on top of the stuffing and fold the edges of the other dough over it. Weld them well.
Prick the surface of the pie. Brush with olive oil.
Bake for 35 to 40 minutes.
Allow cooling for about 15 minutes before tasting.
Or store it in the refrigerator to enjoy slightly warmed later or the next day.

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