We are enjoying all the fresh local food available these days - in the garden, zucchini, cucumbers, fresh herbs, cherry tomatoes...and at the market, Ontario plums, apricots and peaches! The fresh fruit is such a treat. For a quick outdoor lunch picnic today: a rustic zucchini pie, and a cucumber-peach salad.
Rustic Zucchini Pie
1 1/2 cups spelt flour
7 Tbsp margarine or butter
4 Tbsp water
pinch of sea salt
sliced cherry or plum tomatoes, sliced zucchini (Italian Largo worked beautifully), a drizzle of olive oil, a handful of fresh herbs (we used green and purple basil, oregano and thyme), and your favourite cheese (we used goat feta and local mozzarella)
1) Prepare crust. Roll out into a large oval on lightly floured surface. Place on lightly greased baking sheet.
2) If you wish, brush crust with lightly beaten egg yolk. Then layer topping veggies and herbs in concentric circles or other designs on the crust.
3) Top with generous amounts of fresh herbs, and a drizzle of olive oil. Sprinkle on cheese. Roll up sides of crust to form a rustic crimped "pie" edge.
4) Bake at 350 for 35-40 minutes, until crust is golden. Serve warm, on a rustic wooden platter or cutting board, sliced into squares. Serves 4.
2 large peaches, diced
1 large cucumber, diced
1 tsp sea salt
2 green onions, chopped finely
handful of fresh dill and oregano
1 tsp apple cider vinegar
1 Tbsp olive oil or hemp oil
1 tsp lemon juice
(1 tsp sugar or honey, if you wish)
Combine all ingredients well. Serve chilled as a refreshing salad on a very hot day!