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
This looks SO gorgeous! Can I come over and have some?
That looks delicious, and I love the bats on top, like a playful contrast to the meticulously arranged zucchini slices. I’ve made a zucchini pie back in my pregan days that I liked, but this one looks and sounds much better.
That sounds delicious! I am very interested by this yeasted pie crust idea. I have been getting better with yeast doughs lately, so I may havr to experiment with something like this! Oh, and I love the little bats on top of the pie.
What a beautiful pie! I love the bright green, and you know I *LOVE* the batty top! :D
I’ll start out by saying the photos are amazing and the pie looks delish! Anyways what do you use for the smoked tofu? Do you use a smoker and do a few blocks of tofu at a time? or use liquid smoke? or some premade smoked tofu?
Thank you! I use plain old premade smoked tofu.
What a wonderful recipe and will be sooo much nicer than a pizza.
Just to let you know, although I never seem to visit much, I am getting the emails of your terrific posts and I read and save them all. The info is much appreciated :))
Thank you, Jackie! I am glad you enjoy reading them.
love the bats on the pie. Super awesome!
I nominated you for an award :)
Love the bats! And this recipe looks yummy.
Can I ask what may seem to be an ignorant question? I have just converted to vegetarianism, (so actually I am pretty ignorant at present) and to be honest a lot of the recipes I’ve seen seem to be “heavier” than the way I used to eat (not that I will ever eat meat again!), with all the tofu, sauteeing etc. I can see me putting weight on very easily. Is there a way to avoid this?
Oh yum! I love the idea of a thin yeasted pie crust. And the tofu filling looks really flavorful. Thanks for the inspiration!
You are on such a roll lately! I think I’ve starred the last eight of your posts for safe-keeping. I bet this tastes amazing, and to echo everyone else, it’s always great to have an extra zucchini recipe on hand. Thanks for sharing!
That looks totally AMAZING. I love the bat cutouts on top! I bet that filling tasted spectacular. What a gorgeous pie!
So much protein…and looks gorgeous!
Definitely been away too long, but got a delicious eye-full looking at all of the amazing things you’ve been making recently! I love zucchini and this looks really great. The bats make me happy :)
I am blown away by your creativity yet again! I just love pepitas but can never think of anything to with them, besides sprinkle them on the odd salad or loaf of bread. I’m absolutely bookmarking this for when I get home- and it’s even a perfect way to use up more zucchini! Can’t wait to try it :)
OH MY WORD – this looks awe-mazing-ing. Truly.