Is it savoury or sweet? Well a little bit of both, the mellow flavour from the zucchini adds a freshness to the moist and fluffy dough, the pear and agave syrup gives the sweetness.
Pears are so sweet, you don’t need much more really. The tahini is a great addition to pears, they just go hand in hand, it might sound odd, but it’s like apple and hummus are best friends (if you didn’t know that you’re missing out BIG time). The tahini is also great with the zucchini, and the zucchini also adds some veggies to a tart, where you don’t notice it too much actually, besides adding the cool green colour.
For ease, just use a premade tart dough, round and rolled up from the supermarket, most are accidentally vegan, just check the ingredient list to make sure, most are though, and they’re super cheap too, so that’s just a win. So instead of wasting time baking, you can have fun decorating the top of the pie, and the filling is super quick to make.
I was actually unsure where to categorize this pie, you could technically eat it at any time of day, since its not very sweet, and not very savoury.. brunch? Lunch? Dessert? Sure.. probably not a dinner though, but the rest could sure pass. Anyways, you’re baking it, so it’s in the baking category for now.
Makes one 32 cm / 12.6 inch pie
- 2 x 230g premade tart dough / round (2 x 8.1 oz)
- 4 Williams pears
- 1 zucchini (about 370g / 13 oz)
- 2.5 dl unsweetened almond milk (1 cup)
- 3.5 dl white organic flour (1½ cup)
- 2 tablespoons tahini
- 2 tablespoons chia seeds
- 2 tablespoons agave syrup
- 1 teaspoon baking powder
- 1 teaspoon vegan butter / margarine for greasing
- Juice from ½ lemon
- Plant milk as needed for brushing
What you will need
- Cutting board and knife
- 1 bog bowl + whisk
- 1 measuring cup
- Measuring spoons
- 1 stick blender
- 1 vegetable peeler
- 1 pie dish
- 1 brush
- Preheat the oven to 180 c (350).
- Wash and chop the ends off the zucchini. Chop into smaller pieces. Add to a big bowl with the almond milk, tahini, chia seeds and agave. Blend smooth with a stick blender.
- Add in the flour and baking powder, whisk well to make sure there’s no floury lumps in the batter. Set aside.
- Peel the pears, chop the stem off and chop the pears in half the long way. Then scoop out the middle hard section. Then cut in half again so you’re left with quarters of each pear.
- Take your pie dish and greasy it with the vegan butter. Put one half of the dough into the pie dish and fir it well. With a fork tap small holes into the dough, this will prevent it from lifting itself up when baking.
- Pour in the zucchini tahini batter. Spread evenly. Arrange the pears as you like, fx like pictured. Squeeze fresh lemon juice on top of the pie, mostly on top of the pears.
- With the other half of the dough you can get creative and use a cookie cutter and makes shapes to partly cover the fillings. Fx like pictured or how you see fit.
- With a brush use some plant milk to glaze the dough on top of the pie.
- Bake the pie in a preheated oven at 180 c (350F), in the middle of the oven on normal setting for about 50-55 minutes, or until the dough looks golden like pictured.
- Let the pie cool down before slicing.