Zucchini-Cheddar Pie

By Sarah-Lyn

Ingredients

• Rough Puff Pastry:
• 2 cups all-purpose flour
• 1 teaspoon kosher salt
• 2 sticks unsalted butter, divided
• 4 to 6 tablespoons cold water
• Zucchini-Cheddar Filling:
• 1 double rough puff pastry dough
• 1/2 cup finely grated Parmesan cheese
• 1 1/2 cups shredded cheddar cheese
• 1 medium zucchini, very thinly sliced into rounds
• Kosher salt and freshly ground black pepper
• 1 hot green chile, very thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 egg, lightly beaten

Details

Servings 6
Adapted from takepart.com

Preparation

Step 1

Rough Puff Pastry:

Whisk together the flour and salt in a bowl. Cut 1 1/2 sticks of butter into cubes and the remaining 1/2 stick into thin slices. Blend the 1 1/2 sticks butter into the flour mixture with your fingertips, leaving some lumps of the butter the size of small lima beans. Stir in 4 tablespoons of water with a fork. Squeeze a small handful of dough with your hand. If it is crumbly, stir in more water, 1 tablespoon at a time, until the dough comes together. Gather the dough into a ball, and then place it on a floured surface.

Using a floured rolling pin, roll the dough into a 13-by-11-inch rectangle. With a short end of the rectangle toward you, place the sliced butter on the top two-thirds of the dough. Fold the bottom third of the dough up over the butter layer, as if folding a letter. Fold the top third of the pastry over, as with a letter.

Roll the pastry into a 13-by-11-inch rectangle once more, and then fold in the same manner. Wrap the pastry in plastic wrap, and refrigerate for at least 3 hours.

Filling:

Preheat the oven to 450° F.

Roll the pastry into a 16-by-11-inch rectangle, and fit into a jelly-roll pan. Sprinkle the Parmesan over the bottom of the dough along with half the cheddar cheese. Place zucchini slices in a single layer, slightly overlapping them. Sprinkle with a generous pinch of salt and pepper. Scatter the remaining cheddar cheese along with the chile. Drizzle with the oil. Fold the edge of the pastry dough over the edge of the pie, then brush the pastry with the beaten egg.

Bake the zucchini-cheddar pie until the pastry is golden and the zucchini is tender, about 25 minutes. Let the pie cool to warm, and then serve.