Crispy Zucchini Pie

This vegetable pie will surely delight you. Zucchini provides freshness, tomatoes add juiciness, and the dough makes it tender and crispy.

Details

Preparation Time: 50 minutes
Cooking Time: 60 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 8

Ingredients

800 g Small pumpkins
2 piece Tomato, red
1 piece Onion, raw
2 pod Garlic, fresh
30 g Butter, unsalted
3 spoons Oil, olive
2 piece Egg, fresh
50 g Cheese, Parmesan, grated
200 ml Sweet cream, partially skimmed
0.5 dl Milk, whole milk
0.5 teaspoons Salt, table
2 pinch Spices, pepper, black

Slano krhko testo

250 g Flour, Wheat, bread flour
150 g Butter, unsalted
3 spoons Water
0.5 teaspoons Salt, table

Za model

1 spoon Butter, unsalted
1 spoon Wheat flour, white, multi-purpose

Steps

Prepare the salty crispy dough according to the recipe, shape it into a loaf, flatten it, divide it into four parts, and refrigerate for half an hour.
Place a pot of water on the stove and bring it to a boil. Submerge the tomatoes in the boiling water for about two minutes. Then remove them from the water, drain, and let them cool. Peel the onion and chop it coarsely. In a larger pot, melt the butter together with olive oil. Once the butter has melted, add the chopped onion to the pot. Fry the onion, stirring occasionally, until it becomes translucent. Meanwhile, peel the tomatoes and cut them into smaller pieces. Peel the garlic and chop it finely. Add the tomato pieces and garlic to the pot, season with a pinch of salt and pepper, and simmer over moderate heat until the sauce thickens slightly. Once the sauce thickens, remove the pot from the heat.
Wash the zucchini under running water, dry them, and cut them into narrow rings. Heat olive oil in a larger pan and fry the zucchini rings for about 5 minutes. Stir or shake the pan occasionally. Once the zucchini is fried, remove it from the heat and lightly salt it.
Crack the eggs into a bowl and whisk them well with a hand whisk. Add Parmesan, cream, milk, salt, and pepper, and mix everything well.
Preheat the oven to 200 degrees Celsius. Roll out the crispy dough on a floured work surface to about 0.5 cm thick and use it to line a well-greased and lightly floured pie dish. The dough should slightly overlap the edges. Press the dough gently with your fingers against the bottom and sides of the dish, then prick it with a fork in several places. Use a rolling pin to firmly press over the edge of the dish to trim off the excess dough and create a nice edge. Spread the tomato sauce evenly over the dough, then cover it with the zucchini rings. Pour the egg mixture over everything. Bake the pie in the preheated oven for about 40 minutes until it turns golden brown.
Let the baked pie cool slightly, then carefully remove it from the baking dish and serve. It can be served warm or cold.

Nutrition Information (Per 100g)

Calories: 162.43 kcal
Fat: 10.44 g
- Saturated Fat: 5.41 g
Carbohydrates: 12.43 g
- Sugars: 0.5 g
Protein: 3.37 g
Fiber: 0.88 g

Advice

The size of the baking dish should be between 22 and 25 cm. The pie can also be baked in a rectangular baking dish. The pie can also be prepared with puff pastry.