Zucchini, Basil, and Fontina Quichelets


Preparation info

  • Serves


    • Difficulty


Appears in

Let's Do Brunch

Let's Do Brunch

By Brigit Binns

Published 2013

  • About


For the Pastry Dough

  • cups ( oz/200 g) all-purpose flour
  • ¼


To make the dough, in a food processor, stir together the flour and salt. Scatter the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but is still in visible pieces. Evenly sprinkle the ice water over the flour, then process just until the mixture starts to come together, adding more ice water, 1