Pie with Zucchini and Pesto

Here you go, Holly!

Serves 10 people

Ingredients:
3 dl wheat flour (4 cups)

150 g butter or margarine

2 tablespoons cold water

Stuffing
2 pieces of mozzarella cheese, total 250 g

4 tablespoons of ready-cooked green basil pesto

½ pot of green basil

3 eggs

2 dl milk (2 ^2/3 cups)

1 medium sized zucchini, about 400 g

1 teaspoon salt

A pinch of black pepper

Topping (optional)

10-12 cherry tomatoes (different colors)

1/2 pot of green basil, chopped

1 ml olive oil

1 teaspoon balsamic vinegar

Do this:

1. Mix the flour and the cooking fat together, preferably in a food processor. Add water and work the dough into a dough ball.

2. Wrap it in plastic wrap and let it rest in the refrigerator for about 30 minutes.

3. Put the oven on 225°C (440°F). Press or roll out the dough evenly in a round dish, about 24 cm in diameter (approx 9 ½ inches). Prick the pie crust with a fork.

4. Bake the crust in the middle of the oven in approx. 10 min.

5. Cut the mozzarella cheese in thin slices and spread them in the baked crust. Spread out the pesto on top of the mozzarella and put basil leaves on top of that.

6. Slice the zucchini into thin slices with a cheese slicer (or a sharp knife). Top the pie with the slices in a nice looking pattern.

7. Whip egg, milk and spices and pour this over the zucchini.

8. Bake the pie in the middle of the oven in 35 minutes, or until it's set and golden and looks tasty.

9. Cut the tomatoes into fourths or halves. Mix them with basil, olive oil and vinegar. Top the pie with this just before serving.

I usually don't top the pie with tomatoes; instead I serve the pie with a salad of tomatoes and lettuces on the side. I sometimes have put the halved tomatoes into the pie too, in the layer between the basil and the zucchini. The basil leaves in the pie aren't in the original recipes, but added by me. So, if you're not a big fan of basil, this is very optional.