Yeasted Zucchini Pie with Herbed Pepita Cream Cheese Filling

August 14, 2010 in Allgemein

Yes, why, I don't use my bat cutters only for Halloween

Right now it’s that time of the year again when a lot of bloggers complain about mountains of zucchini. I also got some squashes as big as baseball clubs. I was able to use up almost half a zucchino monster for this pie recipe. For a change, I made a yeasted crust instead of the usual short crust. I also made a cream cheese filling that matches well with the zucchini, both when it comes to colour and taste. It’s made from tofu, herbs, and pepitas.

Yeasted Zucchini Pie with Herbed Pepita Cream Cheese Filling

For the crust:

250 g bread flour
160 ml water
3/4 teaspoon salt
1 teaspoon herbs de Provence
1/2 teaspoon instant yeast

Combine all ingredients for the crust and knead until the dough is elastic and doesn’t stick anymore. Add more flour or water if necessary. Cover and let sit for one hour to rise.

Preheat oven to 200°C (400°F). Grease a 27 cm (11 inch) pie plate. Lightly flour your work surface and roll the dough into a disk, about 1/3 larger than your pie plate. Transfer dough to the pie plate, press into the pan, and cut off excess dough from the sides. Roll those dough leftovers into a disk again and cut out your favourite shapes with a cookie cutter. Set aside.

A slice of warm pie. It's only 17°C outside.

To make the filling:

60 g (1/2 cup) pepitas (pumpkin seeds), lightly toasted
2 cloves garlic
10 g (1/4 cup) chopped chives
10 g (1/4 cup, packed) chopped basil
150 g (5.4 oz) smoked tofu
6 tablespoons water, divided
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon salt
1 teaspoon granulated onion
2 teaspoon miso
2 teaspoon mustard
40 scrapes nutmeg
200 g zucchini (7.1 oz), grated
1 tablespoon chickpea flour (or corn starch or soy flour)
pepper to taste

Combine pepitas, garlic, herbs and 3 tablespoons water in a food processor and process into a paste. Add remaining ingredients and process until smooth. Pour on top of the crust.

For the topping:

260 g (9.3 oz) zucchini, thinly sliced
oil for brushing
salt, pepper, and paprika for seasoning

Arrange zucchini slices on top of the pie. Season with salt, pepper, and paprika. Decorate with the remaining dough and brush with oil. Bake for 25-30 minutes until the crust is golden brown.

This pie makes 6 large slices (as shown above) or 12 small ones, perfect for a pot luck:

Garnished with fresh chives

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