Zucchini pie

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Today it’s about food and I am going to share a recipe that we tried yesterday for the first time. As we try as much as we can to have a plant based diet,we were looking for new vegan recipes and found this one,but small surprise!it turn out not to be a vegan recipe but a vegetarian one, because it has a lot of cheese and eggs. We tried anyway as we do eat eggs,from ecological local farmers,and also cheese even if we try to reduce our consommation. So here it is,the zucchini pie,an alternative meal to meat idea!

We planted some zucchinis last month,and hope that next year we’ll be able to cook that recipe with our own ones! zucchini season goes from June to September but can change depending on your location.

Puff pastry: 2 cup flour,1 tbsp salt,250gr plant based butter frozen, 2/3 cup cold water. Grate the butter and add it to flour (I put the flour in the fridge 15min) slowly mixing. Pour the cold water into the dough. Mix. Wrap with a cloth and leave it in the fridge for 30min. Roll the dough,fold a rectangle three times and let it chill in the fridge again for 1hour.

Filling:

1 shallot
1 garlic
4 zucchinis
20 gr olive oil
Put in the robot 4sec speed5
Then 10min,100°,speed1 ↩️

Drain and set aside
Add 250 gr ricotta,100gr spiced soft cheese,20 gr parmesan, 2 eggs 15 sec speed 3. Add the previous mix of zucchinis and mix 20 sec speed3

Preheat the oven 150°c

Take the puff pastry and prick with a fork. Slice into rings another two zucchinis and add them to the pie. Bake it 60min /150°c

Ta-da!ready to eat!hope you liked it!xx

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4 thoughts on “Zucchini pie

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  4. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. I love dogs, cats, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. After many years of daily serving up of our local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class as the spirit moves me. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christms or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary penpals, and I cherish them all! XXXOOO Dorothy
    Dorothy's New Vintage Kitchen on said:

    Yum! Looks delicious!

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