Zucchini-Squash Pie Combo With Rosemary & Sea Salt Garlic Crust
Well, summer has unofficially come to an end. Kiddies are back at school and autumn festivals have started around here. There is apple picking, cider, and hot cinnamon donuts galore!
I have been working hard on a local Syracuse community theatre show where I play a disgruntled Princess Rapunzel. It has been a hoot and a half. Last weekend we played to two over sold crowds. They were turning people away! As an actor, a full audience is quite exhilarating and the other princesses and I had a great time.
Due to my busy schedule, lately I haven’t had much time to bake, much less write up my recipes! One night I had nothing planned and went on a complete baking binge. I baked 2 full size pies, 6 mini pies and a tray of chinese chews cookies by She Wears Many Hats. This pie was made that night for dinner. I will tell you now that while I have made it with the impressive looking vegetable lattice, leaving the lattice off and just melting cheese on top, is just as delicious.
I hope you’re all adjusting to whatever new schedules you may be experiencing and if you have some leftover late summer squash, this pie is a perfect dinner solution!
Zucchini Squash Pie with Rosemary & Sea Salt Garlic Crust
Adapted from Martha Stewart’s Summer Squash Lattice Tart
Crust (this recipe makes a double crust):
3 cups flour
1 stick cold butter (8 tablespoons)
½ cup (60g) cold shortening
1 Tbsp sea salt
¾ tsp dried rosemary
¼ tsp garlic powder
½ cup (5 fl oz) ice water
1 medium zucchini
1 medium yellow squash
½ yellow onion, diced
½ cup (60g) of your grated cheese of choice, I have used cheddar, havarti and bleu cheese…all delicious