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Zucchini-Spirals Pie

Zucchini-Spirals Pie

Rate this recipe

3 Votes

6

servings

0:30

Preparation

0:05

COOKING

0:35

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

1

sheet puff pastry

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320 - 420 g, SELECTED VARIETIES

3-4

green zucchini

2

yellow zucchini

1 cup
(250 mL)
white beans

3 Tbsp.
(45 ml)
pesto

2 Tbsp.
(30 mL)
olive oil

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1 L

To taste

salt and pepper

Imprimer ma sélection

Preparation

Preheat the oven to 400°F (200°C)

Lightly oil a pie plate.

Cut the ends of the zucchinis.

Using a paring knife, cut thin slices of green and yellow zucchinis and lay them out on a clean, dry cloth.

Salt lightly and gently sponge off excess water.

Meanwhile, in a small bowl, coarsely mash the beans with a fork until mashed.

Add the pesto and mix well. To book.

Spread the pastry sheet in the tart mold, going up the sides.

Distribute the mashed bean at the bottom of the mold(the mash will serve as a base to hold the zucchini spirals together).

Layer three zucchini slice on top of each other, alternating the yellow and the green.

Roll to form a spiral.

Place the spiral vertically in the mashed beans.

Repeat with all the zucchini slices to cover the entire surface of the pie.

Brush the crust and the spirals with olive oil.

Add salt and pepper to taste.

Bake for 25 minutes, or until the crust is golden brown.

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