Zucchini Pie

METHOD

• 1
  Pour flour onto a work surface or into a bowl, add diced butter, eggs, and 2 tablespoons of water. Mix in a food processor or by hand until all ingredients combine and a ball can be formed. Perform the so-called 'frezáž' (frisage). Spread the dough with the palm of your hand away from you on the surface. The heat and pressure will combine the butter with the other ingredients, making it more tender.
• 2
  Wrap the dough in cling film and refrigerate 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
  Slice the zucchini into rounds 7-8 mm thick. Salt them, let them rest for a few minutes, then pat dry any excess water with a paper towel. In a non-stick pan with a drop of oil, fry the zucchini rounds on both sides. Once all are fried, set them aside.
• 5
  Grease a 24 cm diameter baking dish with oil. Roll out the dough to a diameter of approximately 26 cm and transfer it to the dish using a rolling pin. Prick the dough in several places with a fork, place baking paper on top, pour in beans to weigh down the dough, and bake at 180°C for 20 minutes. Then remove the pie from the oven, pour in the filling, arrange the zucchini slices, and bake for another 30 minutes.