Ingredients

• 1 Olive Oil Crust
• 2 large zucchini, thinly sliced
• 1 heaping cup of Gruyere, grated (Swiss, Emmental or Comte would be good, too)
• 2 cloves of garlic, minced
• 2 teaspoon Dijon mustard
• 1 Tablespoon white wine vinegar
• 1 Tablespoon olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• two dashes of cayenne
• 1 egg, beaten

Instructions

1. Preheat the oven to 350.
   Grease the pie pan and lay the pie crust down. If you’re using the recipe above, it will probably overhang the pie plate quite a bit. Trim the dough to fit your plate.
2. Add zucchini and cheese to a large bowl. In a small bowl, whisk together garlic, mustard, vinegar, olive oil, salt, pepper and cayenne.
3. Add dressing and egg to the zucchini and cheese. Stir until well mixed.
4. Pour zucchini mixture into pie plate.
5. Bake for approximately 50 minutes, until the crust is golden brown.
6. Let set for 15 minutes and then dig in! This dish is best when it’s fresh from the oven and the crust is nice and crispy.

Olive Oil Crust

Instructions

• 1 package active dry yeast
• 1/2 teaspoon  sugar
• 1/2 cup warm water
• 3 Tablespoons olive oil
• 1 egg, beaten
• 1/2 teaspoon salt
• 1 3/4 c four, plus more to flour work surface, etc.

Preparation

1. Don’t bother pulling out your stand mixer for this one. It’s very easy to do by hand.
2. Dissolve the yeast and water in a medium bowl and let stand until bubbly, about 10 minutes.
3. Add the oil, egg and salt. Stir in flour. When the dough stiffens, turn onto a work surface and knead until it is smooth, about 4 minutes.
4. Set the dough in an oiled bowl, turn it over to coat, cover with a towel, and let rise until almost doubled in bulk, or about 45 min.
5. Turn dough out onto work surface. With a rolling pin, roll the dough out into a thin circle (approx 1/4 in thick).