Torta di Zucchini

This is a rustic zucchini recipe perfect for summer when you have all that zucchini! It’s good for a side dish for a piece of fish, or a lunch all by itself! You can buy pie pastry, but I prefer to make my own. This dough recipe can be used for many other things!

Ingredients

Savory crust:

2 C all purpose flour

¼ t salt

¼ C olive oil

½ + 1 T cold water

Filling:

2 t olive oil

2 ½ C zucchini sliced thin (4 small or 2 medium)

1 small shallot sliced

A few dashes of pepper

1 t fresh basil chopped

3 large eggs

¾ C grated fresh parmigiano cheese

½ C shredded gruyere

3 T whole whipping cream

Dough Instructions:

In a large bowl whisk together flour and salt, then add olive oil and stir with a fork to get large crumbs. Then slowly add in the water and continue stirring until the dough comes together. Then move the dough to a lightly floured surface and knead it until smooth.  If it’s too sticky, add more flour a little at a time. If it’s to crumbly then add more cold water, a little at a time to get it smooth.

Wrap it in plastic and refrigerate for at least an hour before using.

Filling Instructions:

While the dough is chilling, make the filling. In a frying pan add EVOO and shallots to caramelize. Then add the zucchini, S&P and sauté until golden. Let cool to warm and add fresh basil.

Pre-heat oven to 350 degrees, and line a medium cookie sheet with parchment paper.

Putting it all together:

In a mixing bowl, add 2 eggs and whisk (Save the other egg for later.) Add in parmigiano and cream and combine together. Then “fold in the cheese!” (that’s a Schitt’s Creek reference!) and zucchini mixture. You want to make sure the zucchini isn’t too hot because it will curdle the eggs.

Roll the dough to about 13” circle and 1/8” thick. Transfer to the cookie sheet, and spoon on the cooled mixture. Spread around to about an inch thick and leave about 2 inches around the edges. Begin to fold the dough up and over the mixture, but don’t fully cover it.

Beat 1 egg and brush it over the top of the dough.

Bake for about 30-40 minutes or until golden.