1 yellow squash, thinly sliced lengthwise into ribbons
½ cup sliced mushrooms
¼ cup pine nuts
1 Tbsp. extra-virgin olive oil
1 egg, beaten
4 oz. feta cheese
Basil, for garnish
Preheat the oven to 425ºF. In a small bowl, combine the crème fraîche, mixed herbs, ½ tsp. Kosher salt, and ½ tsp. black pepper. Add in the zest of the whole lemon and 1 Tbsp. of the juice.
Roll out the pie dough to fit within a shallow 9×13 baking dish. Evenly spread the crème fraîche mixture onto the pie dough. Place the sliced veggies and pine nuts on top of the crème fraîche in one even layer. Season with remaining Kosher salt and black pepper and drizzle with extra-virgin olive oil. Brush the pie crust edges with egg wash then transfer to the oven and bake for 15-20 minutes. (Note: If edges of the crust appear to be golden brown before the bottom has baked, loosely wrap with foil and return to the oven to finish cooking.)
While the pie is still hot, evenly scatter feta cheese and basil over the top of the pie. Allow to cool to room temperature before serving.
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