In this autumnal weather, we desperately need some sunshine on our plates to feel a little more vacation! This rustic pie with yellow zucchini, onion, mustard and parmesan is as good cold as it is fresh out of the oven. The principle of the rustic pie? Forget the pie pan, simply arm yourself with a rolling pin (but a glass bottle will also do), parchment paper and a baking sheet. You place the filling in the center of the pastry and fold the edges. In no time at all, you'll be enjoying a savory pie with good homemade butter pastry!
Ingredients for a pie for 4 people:
For the dough :
130g of flour T45 or T55
50g wholemeal flour T150 100g semi-salted butter (if soft butter: add a pinch of salt to the recipe)
3 tablespoons of cold water a nice pinch of dried oregano
A few turns of freshly ground pepper
For the filling:
500g yellow zucchini (either 1 or 2 zucchini depending on their size)
1 large yellow onion 2 tablespoons of mustard a little grated parmesan olive oil pepper
fleur de sel
a drizzle of hazelnut oil
Optional: one egg yolk
An hour before you start cooking, take the butter out of the fridge so it comes to room temperature.
1. Mix the two flours and the room temperature butter, cut into pieces, in a mixing bowl. Using your fingers, mix everything together until you can hardly see the butter. 2. Add the cold water little by little. Mix well until you get a homogeneous dough. Form the dough into a ball and flatten it. 3. Lightly flour the bottom of the baking dish and place the dough in it. Cover with cling film and store in the fridge for about 30 minutes.
4. While the dough is resting, wash and slice the zucchini into very thin rounds. You can keep the skin if it is an untreated zucchini. If not, it's best to remove it after washing. Peel and thinly slice the onion. Set aside.
5. Preheat the oven to 180°C. 6. Take the dough out of the refrigerator. Using a rolling pin, roll out the dough on a sheet of parchment paper to a thickness of 1 or 2 mm. Prick it with a fork.
7. Spread the mustard with the back of a tablespoon, then sprinkle the grated Parmesan over the bottom of the pie, making sure to leave a border of about 4 cm (necessary to fold the pastry over the filling and form the so-called rustic pie).
8. On top of the parmesan, place the vegetable slices in a staggered pattern, alternating zucchini and onion. Optional: beat the egg yolk with a fork in a bowl and brush it on the edges of the pie dough so that it browns when cooked. 9. Lightly salt with a few grains of fleur de sel. Season with pepper and sprinkle with a little oregano. Finish with a drizzle of olive oil. 10. Carefully slide the pie with its paper onto a baking sheet.
11. Bake at 180°C for 30 minutes. 12. Drizzle hazelnut oil over the vegetables just before serving.
Enjoy your meal!
The tip in +
The layer of parmesan cheese is necessary to form a thin crust and thus "waterproof" the dough to prevent it from getting soggy due to the humidity of the vegetables. If you don't have parmesan on hand, you can easily replace it with extra-fine semolina.