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Serves 8 Pie dough : - 250 g flour - 125 g butter - 1 egg yolk - 5 cl water - 2 pinches salt Filling: - 1.200 kg zucchini - 50 g butter - 1 bouquet garni - 200 g fruity Comté - 2 eggs - 2 dl cream - salt, pepper, nutmeg Make the pie dough and let it rest in a plastic wrap for one hour. Wash the zucchini without peeling. Cut them in two lengthwise and eliminate the seeds. Slice into pieces 1 cm thick. Melt 50 g butter in a pan, add the zucchini, bouquet garni, salt and pepper. Simmer covered over medium heat and without browning, stirring frequently. At the end of cooking, uncover and let all liquid evaporate. Add 100 g grated Comté, combine and let cool on a plate. Line a pie pan with the pie dough and fill with the zucchini mixture, starting on the outside edges. Then sprinkle over the remaining 100 g grated Comté. Beat the eggs, cream, salt, pepper, nutmeg. Carefully pour over the zucchini and put into a very hot preheated oven (240°C) for 10 minutes. Continue baking in a medium oven (200°C) for about 20 minutes. Serve warm with a white or red Jura wine. |
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