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Barbecued Rustic Zucchini and Feta Pie Recipe

Barbecued Rustic Zucchini and Feta Pie
Source: Iga



  • 1 store-bought pastry dough (approximately 300 g)
  • 2 or 3 zucchini
  • 5 mL (1 tsp.) salt
  • 60 mL (¼ cup) all-purpose flour
  • 15 mL (1 tbsp.) Dijon mustard
  • 125 mL (½ cup) Parmesan cheese, grated
  • 60 mL (1/4 cup) sliced almonds
  • 1 clove garlic, finely chopped
  • 1 French shallot, finely chopped
  • To taste freshly ground pepper
  • 5 mL (1 tsp.) fresh thyme, minced
  • 15 mL (1 tbsp.) olive oil
  • 125 mL (1/2 cup) crumbled feta
  • 1 egg yolk (optional)
  • 4 or 5 sprigs thyme (optional)
4 repas ou 8 entrées


  • Preheat the barbecue to medium heat.
  • The temperature must be at least 180 °C (350 °F).
  • Remove the pastry dough from the refrigerator.
  • Thinly slice the zucchini and place in a medium-sized bowl.
  • Add salt and let them sweat. Mix and set aside.
  • Sprinkle flour onto a work surface and roll out the pastry dough into a disk shape around 35 cm (14 in.) in diameter.
  • Take a baking sheet, turn it over, and cover with aluminum foil.
  • Place the pasty disk on the aluminum foil.
  • With a fork, pierce the dough in several places.
  • Baste the pastry dough with Dijon mustard and cover with Parmesan cheese.
  • Strain the zucchini slices and pat dry with a paper towel.
  • Place the zucchini in a bowl and add the almonds, garlic, shallot, pepper, thyme, and olive oil.
  • Blend.
  • Spread the zucchini mixture over the pie dough in overlapping slices.
  • Leave 5 cm (2 in.) of dough free so that it can be folded back.
  • Crumble the feta onto the zucchini and fold back the pastry dough.
  • Brush the edge of the dough with the egg yolk.
  • Place the sprigs of thyme in the middle on the pie.
  • Put the baking sheet onto the barbecue.
  • Using the indirect grilling method, cook for 40 minutes or until the pastry is golden brown.
  • Keep an eye on the cooking process and reduce the temperate if needed.



A recipe from Iga

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