Zucchini Pie with Herbs and Homemade Dough
A rustic, aromatic pie with fresh herbs, zucchini, and a tender homemade crust.
Ingredients
For the dough
- 300 grams all-purpose flour (about 2 ½ cups)
- 1 tsp baking powder
- 4 tbsp mayonnaise
- A pinch of salt
- 14-16 very cold water (add gradually until dough is soft and elastic)
For the filling
- 4 medium zucchini diced small (about 600 g total)
- 1 medium onion diced
- 2 eggs 1 for filling, 1 for eggwash for the dough (optional)
- 80 grams Gouda cheese grated (about ¾ cup)
- 2 tbsp fresh thyme leaves (only the leaves) roughly chopped
- 1 tbsp fresh rosemary roughly chopped
- ¼ tbsp dill chopped (light amount so it doesn’t overpower)
- 1 tbsp parsley chopped
- A pinch of ground nutmeg
- Salt and pepper to taste
- Olive oil extra virgin for sautéing
Instructions
Make the dough
- In a large bowl, mix the flour and baking powder.
- Add the mayonnaise and a pinch of salt.
- Gradually add the cold water, 1 tablespoon at a time, mixing until the dough is soft and elastic.
- Form into a ball, cover, and let rest for 15 minutes at room temperature.
Prepare the filling
- In a large skillet, heat the olive oil over medium heat.
- Add the diced zucchini and onion, and sauté until tender and lightly golden (about 8 minutes). They’ll finish cooking in the oven, so don’t overcook. Season with salt and pepper.
- Remove from heat and let cool slightly.
- In a separate bowl, whisk 1 egg. Add the grated Gouda, thyme, rosemary, nutmeg, dill, parsley, salt, and pepper.
- Fold the cooled zucchini mixture into the egg-cheese mixture. Set aside.
Assemble the pie
- Preheat the oven to 170°C (340°F).
- Divide the dough into two equal balls. Roll each into a round disk.
- Line a silicone or non-stick 24–26 cm round baking dish with the first dough disk.
- Spoon the filling evenly into the base.
- Cover with the second dough disk and pinch the edges to seal well.
- If desired, brush the top with a beaten egg for extra color.
Bake
- Place in the preheated oven and bake for about 20 minutes, until golden and fragrant.
- Let cool slightly before slicing.
Nutrition
Calories: 280kcal
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