Thin French zucchini & onion pie

Servings 4

Prep Time 20

Cook Time 30

Ingredients

1 puff pastry you can also use shortcrust pastry
2 zucchini about 700 grams
2 yellow onions medium size
2 tbsp sour cream or quark
3 tbsp wholegrain mustard
½ tsp nutmeg
½ tsp curry powder
½ tsp cumin powder
Pinch of thyme
Salt and pepper
Olive oil

Instructions

Wash the zucchini and cut them into slices (not too thin), which you can cut into 2 or 4 pieces depending on the size of the zucchini.
Coarsely chop the onions.
Fry the onions and zucchini for about ten minutes in a frying pan with a little olive oil over medium heat.
Preheat the oven to 180°C.
Unroll the pastry and place it in a pie tin. Prick the pastry with a fork.
Brush the pastry with the mustard.
In a bowl, mix the sour cream, nutmeg, curry powder and cumin. Season with salt and pepper. Taste and adjust the seasoning to your taste.
Pour the cream and spice mixture over the zucchini and onions and mix well.
Put the mixture on the pie crust and bake the pie for about 30 minutes at 180°C.

Notes

For those who avoid eating onions, you can replace them with mushrooms to add some texture to the filling.

There are many possible variations for this recipe, especially in terms of seasoning:
- for a pie with a Mediterranean touch: add a little crumbled feta, replace the spices with zaatar (thyme/sumac/sesame) and cumin, and sprinkle with thyme (and why not barberries!) just before serving
- for a less spicy pie: use only nutmeg, add lightly toasted pine nuts and put some freshly chopped basil just before serving

Course: Main Course

Cuisine: Française