Steps for the Rustic Pie with Zucchini

• Put the cold butter in pieces in the mixer together with the flour.

  (If you do not want to use butter, you can replace it with 80 ml of olive oil).

  

• Work the ingredients until you get a sandy consistency, similar to breadcrumbs (this phase is called ‘sanding’).

  Add the salt and gradually also the ice-cold water while continuing the processing.

  Blend at intervals until you get a well-mixed dough.

  (Tip: do not overheat the dough or the blades).

  

• Transfer the dough to a lightly floured work surface and knead gently by hand until smooth and homogeneous.

  (To achieve perfect brisée dough, knead the dough as little as possible).

  (If it is too soft, add a little flour; if it is too hard, wet your hands while kneading).

  

• Form a ball, wrap it in plastic wrap, and let it rest in the refrigerator for about 30/40 minutes.

  

• Wash and trim the zucchini, then cut them into pieces.

  Sauté half a thinly sliced onion in 2 tablespoons of extra virgin olive oil.

  Sauté the zucchini chunks in the pan with a little oil and pepper.

  The tip is to cook them quickly over high heat to make them crispy. Salt at the end of cooking.

  Once cooked, transfer them to a bowl and let them cool.

  

• Cut the cooked ham and smoked scamorza into cubes.

  (You can replace the cooked ham and provola with whatever you like).

  Note: you can substitute with (e.g., mortadella, salami, or speck), and the smoked scamorza with fontina or asiago.

  Then in a large bowl, place the ricotta, cooked ham, and smoked scamorza.

  Add the grated Parmesan and eggs; adjust the salt and pepper. Mix very well.

  

• Finally, incorporate the previously cooked zucchini; it’s important that they are nice and cold.

  Mix well and set aside.

  

• Take the dough and divide it into two parts (one larger for the base and one smaller for the cover).

  Roll out the brisée dough with the rolling pin and line the pan, prick the base with a fork.

  I used a 9.5-inch mold lined with parchment paper.

  

• Transfer the filling and distribute it evenly.

  

• Roll out the remaining dough and cover everything, fold the edges as shown in the picture.

  Prick the surface with a fork.

  

• Bake in a hot oven at 375°F static or convection for about 30/35 minutes.

  (Cooking times may vary depending on the oven and thickness of the baking pan used).

  Remove the rustic pie from the oven and let it cool slightly before serving.

  

• Your rustic pie is ready to be served and enjoyed.

  Once ready, let it cool slightly before bringing it to the table.

  Bon appétit