Barbecued Rustic Zucchini and Feta Pie
Prep Time
Cooking Mode
1 passage de pâte achetée en magasin
2 3 zucchini
5 mL (1 tsp.) tsp. sel
60 mL (¼ cup) cup farine tout usage
15 mL (1 tbsp.) tbsp. Dijon moutarde
125 mL (½ cup) cup parmesan râpé
60 mL (¼ cup) cup amandes effilées
1 gousse d'ail finement hachée
1 échalote française finement hachée
au goût poivre fraîchement moulu
5 mL (1 tsp.) tsp. thym frais haché
15 mL (1 tbsp.) tbsp. huile d'olive
125 mL (½ cup) cup feta émiettée
1 jaune d'œuf (optionnel)
4 5 brins de thym
1 pochette de salade de mélanges printaniers
1 passage de pâte achetée en magasin
2 3 zucchini
5 mL (1 tsp.) tsp. sel
60 mL (¼ cup) cup farine tout usage
15 mL (1 tbsp.) tbsp. Dijon moutarde
125 mL (½ cup) cup parmesan râpé
60 mL (¼ cup) cup amandes effilées
1 gousse d'ail finement hachée
1 échalote française finement hachée
au goût poivre fraîchement moulu
5 mL (1 tsp.) tsp. thym frais haché
15 mL (1 tbsp.) tbsp. huile d'olive
125 mL (½ cup) cup feta émiettée
1 jaune d'œuf (optionnel)
4 5 brins de thym
1 pochette de salade de mélanges printaniers
Directions
1Oven directions: Place rack in centre of oven. Preheat oven to 190 °C (375 °F). Barbecue directions:Preheat the barbecue to medium heat. The temperature must be at least 180 °C (350 °F).
2Remove the pastry dough from the refrigerator.
3Thinly slice the zucchini and place in a medium-sized bowl. Add salt and let them sweat. Mix and set aside.
4Sprinkle flour onto a work surface and roll out the pastry dough into a disk shape around 35 cm (14 in.) in diameter.
5Take a baking sheet, turn it over, and cover with aluminum foil. Place the pasty disk on the aluminum foil. With a fork, pierce the dough in several places.
6Baste the pastry dough with Dijon mustard and cover with Parmesan cheese.
7Strain the zucchini slices and pat dry with a paper towel.
8Place the zucchini in a bowl and add the almonds, garlic, shallot, pepper, thyme, and olive oil. Blend.
9Spread the zucchini mixture over the pie dough in overlapping slices. Leave 5 cm (2 in.) of dough free so that it can be folded back.
10Crumble the feta onto the zucchini and fold back the pastry dough.
11Brush the edge of the dough with the egg yolk. Place the sprigs of thyme in the middle on the pie.
12Oven directions: Bake for 40 minutes or until crust is golden brown. Barbecue directions:Put the baking sheet onto the barbecue. Using the indirect grilling method, cook for 40 minutes or until the pastry is golden brown. Keep an eye on the cooking process and reduce the temperate if needed. Serve with a green salad.
Disclaimer
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Personal Note
Personal Note