Zucchini Pie

INSTRUCTIONS

• 1
  On a board or in a bowl, pour the flour, add diced butter, eggs, and 2 tablespoons of water. Mix in a food processor or by hand until all ingredients are combined and a ball can be formed. Perform the so-called fraisage. Spread the dough with the palm of your hand on the surface away from you. The heat and pressure will combine the butter with the other ingredients, making it more tender.
• 2
  Wrap the dough in cling film and place it in the refrigerator for 30 minutes.
• 3
  For the filling, mash the Feta cheese with a fork, add 2 eggs, sour cream, fresh thyme leaves, grated cheese, and nutmeg. Mix and cover.
• 4
  Cut the zucchini into slices 7-8 mm thick. Salt them, let them rest for a few minutes, and then dry the excess water with a paper towel. In a non-stick pan with a drop of oil, fry the zucchini slices on both sides. Once all are fried, set them aside.
• 5
  Grease a 24 cm diameter mold with oil. Roll out the dough to a diameter of about 26 cm and transfer it to the mold using a rolling pin. Prick the dough in several places with a fork, place baking paper on it, pour beans to weigh it down, and bake at 180°C for 20 minutes. Then remove the pie from the oven, pour in the filling, layer the zucchini slices, and bake for another 30 minutes.