Name: Dill Zucchini Pie
Yield: 4 to 6 portions
Ingredients: 3 small zucchini (6 to 8 ounces each), cut into ¼-inch-thick rounds; ¾ cup whole-wheat flour; ¼ cup ice water; 1 tablespoon extra virgin olive oil; 2 tablespoons Chopped fresh Italian (flat-leaf) parsley; ¾ cup unbleached all-purpose flour; ⅓ cup Chopped fresh dill; ¼ cup olive oil; 2 tablespoons coarse (kosher) salt; ¼ cup solid vegetable shortening, cold; 2 cups grated Gruyère cheese (about 8 ounces); ½ teaspoon grated nutmeg; 4½ tablespoons unsalted butter, cold; 1 tablespoon dried thyme leaves; ¾ teaspoon coarsely ground black pepper

Preparation info

4 to 6
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A great way to use the abundance of zucchini available in late summer. The filling is spiced with pepper and dill, a counterpoint to the very fresh flavor of zucchini.

Ingredients

¾ cup whole-wheat flour
¾ cup unbleached all-purpose flour
1 tab

Method

Three to 4 hours ahead, prepare the tart crust: Combine the flours in a medium-size mixing bowl, and stir in the thyme and ½ teaspoon of the pepper. Cut the butter and shortening into small pieces, and using a pastry blender, two knives, or your fingertips, cut them into the flour mixture, until the mixture resembles coarse crumbs.
Add the ice water, 1 tablespo

Get instant online access via ckbk

Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover

Already a member?

This à la carte title is available to ckbk members for a one-off payment of

$14.99

Join ckbk to get started

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of