Fresh Thyme Zucchini Pie
4 zucchinis 10 teaspoons [50 mL] olive oil 1 onion, finely chopped 1 tomato, diced 1 clove garlic, crushed Salt and pepper, to taste 1 small bunch fresh thyme
1 1/2 cups [210 g] flour Pinch of salt 1/3 cup [75 g] butter 1 egg 2 tablespoons [30 mL] water Prepare pastry dough; set aside for 1 hour before rolling. Meanwhile, slice zucchinis. Heat olive oil; brown together zucchini slices and chopped onion, for 2 to 3 minutes. Mix in tomato dices and crushed garlic. Season with salt and pepper; leave to cool. Preheat oven to 325°F [160°C] oven Roll then line a [8 or 9-inch / 20 or 23-cm] pie plate with dough. Pour cooled tomato mixtre into pie shell. Top with fresh thyme leaves. Bake into preheated oven, for approximately 20 minutes. Serve lukewarm.
Mix together flour and salt; make a well in the center. Beat together butter and egg into the well. Mix flour mixture into butter/egg mixture. Dampen with water.