Crispy puff pastry with soft zucchini and melted cheese.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 HexClad Cookware | 2022-06-20 15:00:24 |  3,174,795 Views |
Hexclad | Hybrid Revolution
When zucchini is at its best this is the crispy creamy pie on buttery puff pastry with tangy cream cheese and milky mozzarella that I want to eat.
I tested two versions of this pie: one where the pastry was fully baked and then covered with raw zucchini slices and another where the pastry was half baked covered with zucchini and baked a second time. The second pie was better in every way. The zucchini slices had a supple texture and a concentrated robust flavor and it was also easier to eat. The first pie was difficult to maneuver and many zucchini slices ended up on my plate (and the floor).
It’s important to slice the zucchini evenly so they cook evenly. I use a mandolin but you can just as easily use a sharp chef’s knife to get the job done. Once you’ve sliced the zucchini you’ll want to salt it and drain any liquid that the slices release which will help prevent the baked pie from becoming watery.
