This pie is quite the crowd pleaser, let me tell you. It’s incredibly savory, full of delicious zucchini, gorgeously rustic, and just an all around YES! Served for date night, it let me focus on all of the other details of the day and less on the dinner while still shining deliciously.
Adapted from this recipe, which is adapted from a little french cookbook, a number of liberties have been taking, starting with making it vegan and ending with how to prepare the crust. All the same, it is delicious!
- 1 1/3 c flour (whatever flour you prefer. I used AP)
- 1/2 c non-dairy butter (I use earth balance organic)
- 4-5 tbsp almond milk
- hummus to cover the crust. I used approx. 4 tbsp
- 3 medium or one large zucchini, diced
- 1 tomato, thinly sliced
- pepperjack Daiya shreds
- black pepper
- garlic powder
- Preheat the oven to 375F
- Prepare the crust: put the flour and butter into a food processor and mix until you have a yellow-ish meal. Transfer to a mixing bowl and add almond milk 1 tbsp at a time until doughy consistency is reached. Transfer to pie pan and press into crust.
- Cover the bottom of the crust with hummus to prevent sogginess from veggies when baking
- Sautee zucchini until lightly softened and starting to turn translucent. Season with thyme, salt, & pepperRemember, they will be in the oven cooking. Don’t overcook them!
- Place zucchini in the crust. Sprinkle Daiya shreds on top.
- Place tomatoes in a layer over the top of the pie. sprinkle with more salt and garlic powder.
- Bake for 25 minutes.
- Let the pie set for 10 minutes before cutting.