Dill Zucchini Pie

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

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

Side dish
Vegetarian
Summer

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