The fresh zucchini makes this a great act for brunch, lunch or a light supper.
- for the dough
- 9 tablespoons salt-free butter chopped into small pieces
- 2 cups sifted all-purpose flour
- 1/4 cup to 1/3 cup water
for the filling
- 4 eggs
- 1 cup diced zucchini
- 1/2 cup chopped onion
- pinch dried thyme
- 1/2 cup heavy cream
- freshly ground black pepper
Directions: Preheat the oven to 350 degrees. To prepare the dough, put the flour in a bowl and add the butter, then use a pastry blender, two knives or your fingertips to mix them to the consistency of cornmeal. Add small amounts of water, stirring with a fork, until the mixture holds together and you can shape it into a ball. Wrap the dough in plastic wrap and put it in the refrigerator to chill for at least half an hour. (To prepare the dough in a food processor, put the flour and butter in the canister, pulse several times until they are mixed to the consistency of cornmeal, then add the water slowly through the feed tube while the processor is running until the dough holds together in a ball. Remove the dough, wrap it in plastic wrap and refrigerate for at least a half an hour.)
Put the ball of dough in the center of a 9-inch pie tin and use the heel of your palm and your fingertips to flatten it and push it out to the edges to create a crust about 1/4 inch thick. (Cut off any excess that hangs over the edges.) Put the ingredients for the filling in a bowl and stir until thoroughly combined. Pour the mixture into the crust, put in the oven and bake for 35 minutes.