Italian zucchini pie

Ingredients for 4 servings:

• 200 g wheat flour type 1050
• 90 g water
• 8 g vegetable stock powder (mushroom stock)
• 2 tbsp orange juice
• 2 tbsp extra virgin olive oil
• Flour for the work surface
• 120 g zucchini
• 60 g carrot(s)
• 60 g radish(s), white
• 70 g mung bean sprouts
• ½ m.-large onion(s), brown
• e.g. salt and pepper
• 1 tsp rosemary, fresh or frozen
• 1 tsp thyme, fresh or frozen
• 1 tsp Italian herbs
• ½ tsp nutmeg, freshly grated
• 150 g sour cream
• 150 g ricotta
• 1 tbsp orange syrup
• 4 tbsp mint, fresh or frozen
• 1 egg(s), size M
• e.g. extra virgin olive oil

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 25 minutes

Mix all the ingredients for the dough and knead into a smooth, firm dough. Wrap in plastic wrap and let it rest in the refrigerator for 1 hour. In the meantime, line a baking dish with baking paper. Wash, dry, and coarsely chop the vegetables. Coarsely grate hard vegetables such as carrots and radishes. Cut the zucchini into approximately 4 mm cubes and soak in salted water for 10 minutes. Drain and dry with kitchen paper. Finely chop half the onion and fry in a large pan with 4 tablespoons of olive oil until translucent. Add the hard vegetables and sauté for 3 minutes, then add the mung bean sprouts and sauté until half cooked. Remove from the heat and mix in the ricotta and sour cream mixture along with the white bread and tapioca flour. Season with salt, pepper, and season. Cover and let rest in the refrigerator for 20 minutes. Flour the work surface. Divide the dough into 3 portions by weight (50% + 30% + 20%). First, roll out the larger portion into a sheet approximately 2 mm thick, enough to cover the bottom and edges of the baking dish. Place the dough in the baking dish and brush a thin layer of olive oil on the inside. Pour the filling into the baking dish and spread it out. Preheat the oven to 180°C (top/bottom heat). Roll out the second portion of dough to a thickness of approximately 2 mm, enough to completely cover the filling. Fold the edges of the bottom sheet over the filling and press down lightly. Moisten the top layer with a little water. Place the top layer in the dish and gently press it down to join the bottom layer. Create a garnish from the remaining dough and stick it to the top layer with a little water. Brush with olive oil. Place the baking dish in the preheated oven and bake for about 45 minutes until golden brown. After 20 minutes, reduce the temperature to 170°C. Serve the finished zucchini pie hot in the casserole dish with white bread. Accompany it with a full-bodied red wine or a cold beer.