Dilled Zucchini Pie

by Laura Donnelly — May 10, 2007

Not all pies are sweet! This pie would be wonderful for a vegetarian luncheon. Serve it with a colorful beet salad.This recipe calls for a 9-inch tart pan with a removable bottom.

One 9-inch pie

Crust

3/4 cup whole wheat flour
3/4 cup all-purpose flour
2 teaspoons fresh thyme leaves
1/2 teaspoon ground pepper
5 Tablespoons butter, cold, diced
1/4 cup shortening, cold
1/4 cup ice water

Filling

3 zucchinis, about 8 ounces each, sliced 1/4 inch thick
2 Tablespoons kosher salt
1/4 cup olive oil
2 cups grated Gruyere cheese
1/2 teaspoon nutmeg, optional
1/3 cup fresh dill, chopped
1/4 cup fresh parsley, chopped

1. Combine flours with thyme and pepper in food processor. Pulse once. Add butter and shortening and pulse a few times until crumbly. Add ice water one tablespoon at a time and pulse between additions, until dough forms a ball. Remove, form into round disc and chill 4 hours.

2. Sprinkle zucchini with salt and drain for one hour.

3. Preheat oven to 375. Roll dough into tart pan, making it slightly thicker around edges. Prick bottom of crust, then line with aluminum foil and fill with dried beans or pie weights. Bake 10 minutes, then remove foil and beans and bake approximately 10 more minutes or until light golden. Remove from oven and cool slightly

4. Rinse zucchini and pat dry. Sauté zucchini in olive oil until lightly browned, drain on paper towel. Spread cheese over bottom of tart crust, then layer with zucchini and herbs and spices. Bake for 30 to 40 minutes, then let rest for 10 minutes before slicing.