This little recipe is a bit dated but I wanted you to propose it anyway, you never know there still can be of the zucchini on the stalls of your market preferred (if not, nevermind, this recipe will wait quietly for the return of the zucchini !).
But this is just an idea of pie is super light and very tasty, where the alliance between the zucchini and the dill is amazing.
The base is a shortcrust pastry with oil home crisp just perfect.
You will take a small part with me ?!
Pie with zucchini, goat cheese, dill and cream vegetable oats
- 4 zucchini
- 1 fresh goat cheese artisan
- 3 large eggs
- 25 cl of cream-vegetable oats
- 1/2 bunch of dill
- Salt and pepper
- Coarse salt
For the shortcrust pastry :
- 200 g of flour
- 5 tbsp olive oil
- 1 egg yolk
- 8 cl of water
- 1/2 c. to c. of salt
Prepare the shortcrust pastry for this, work all the ingredients together to obtain a nice dough. Lower it about 3 mm and place in the pan. Backing out the board if needed and prick the bottom with a fork.
Preheat the oven to 200°.
Wash and cut the zucchini into thin slices. Sprinkle with coarse salt and let drain 10 minutes. Get rid of then the zucchini of the salt by wiping or by passing them quickly under the water.
Arrange the zucchini on the dough and add pieces of goat cheese in between the layers of zucchini.
Beat the eggs in the omelet and add the cream of vegetable and the dill finely chopped. salt and pepper the mixture and pour over the zucchini.
Bake for 40 minutes.
Enjoy with a good salad.