Savory Summer Pie with Zucchini and Vegan Arugula Basil Pesto

I love pesto. I remember the first time I ate pesto coated pasta as a child in a random train station in Italy. I savored every bite, hoping for once that my dream of a never ending bowl of pasta would finally come true (it didn't). When I was at the age where my culinary curiosity kicked in and I learned what a traditional basil pesto was comprised of, I could not believe that such simple and uncooked ingredients could result in such a complex taste. It's herby, salty, fragrant, fatty, and has a serious umami punch. It has the rare ability to be refreshing and deeply satiating at the same time. (Ok, I'll stop, but I can't be the only one that feels this way?) For this recipe I made a pesto using arugula and basil, as the arugula adds a fresh peppery bite. I also used nutritional yeast* as a plant-based substitute for the grated cheese. And while the crust and zucchini in this recipe are respectfully honored and delicious in their own right, this pie was honestly just an excuse to eat a whole lot of pesto. Which I did. Happily.   

Ingredients (4-6 servings, plus leftover pesto) : 

Pie Crust: All purpose flour (2 cups), sea salt (1 ts), sugar (1 ts), baking powder (3/8 ts), dry Italian herbs (1 heaping ts or more to taste), olive oil (6 Tb), cold water (1/4 cup), apple cider vinegar (1 t). Zucchini Filling: Zucchini (1 Large, sliced very thinly), sea salt (sprinkle), olive oil (2 ts), crushed red pepper (optional, and to taste). Pesto: Baby arugula (2 cups or handfuls), fresh basil (1 cup or handful), raw pine nuts (1/2 cup), nutritional yeast (1/2 cup), garlic (2 cloves, chopped), sea salt (1/2 ts or more to taste), olive oil (3/4 cup).

Equipment: Food processor, 9 inch round baking pan, pie weight or dry beans and foil (to help par-bake the crust), mandoline slicer (optional), paper towels or kitchen towels. 

Preparation and Assembly (1 hour active prep, 1 hour bake time):

Par-Baked Pie Crust (15 active minutes prep, 25-30 minutes bake time):

• Heat your oven to 375. 
• Place all the dry ingredients (flour, salt, sugar, baking powder and dried herbs) in a large bowl and whisk together so that all the ingredients are evenly incorporated.
• Put all the wet ingredients (olive oil, cold water and apple cider vinegar) in a small bowl and whisk together.
• Add the wet mixture to the dry mixture a little at a time while using your hands to mix and turn the ingredients into a thick dough. The dough should just barely come together as a ball (you can use a little more water to assist if the dough is too crumbly), but should not be sticky. Add a little flour at a time if the dough starts to get sticky.
• Immediately transfer the dough to the middle of your baking dish and using your hands start to press the dough out and up the edges of the pan working from the middle outward. The dough should be pressed out so that it is the same thickness all around (use your fingers to press the dough together where there are gaps). Once the dough starts to push up against the edges of the pan, roll the outer edges inward to create a rim. You can crimp the edges or use fork tines to make it look fancy.
• Place foil over the pie crust and place either a pie weight or about a pound and a half of dried beans on top.
• Par-bake the weighted pie crust for about 20 minutes (this is a good time to prepare the zucchini).**
• Remove the weights and bake the crust for another 5-7 minutes until the rim starts to brown very slightly.  You will be baking the crust again, so you do not want the edges to get too brown at this stage.
• Remove the crust from the oven and let it cool while you finish preparing the zucchini and make the pesto.        

Zucchini Filling (15 active minutes prep, 15 inactive minutes):

• Slice the zucchini into thin rounds (you can use the large setting on a mandoline slicer). 
• Place the zucchini in a bowl, sprinkle it with a bit of salt, and use your hands to distribute the salt evenly. 
• Allow the zucchini to sit for 15 minutes so that the salt can draw out all of the extra moisture from the zucchini.   
• Using paper towels or a kitchen towel, individually press each zucchini slice to absorb the excess water. Do not skip this step.
• Return the zucchini slices to the bowl , add the olive oil and crushed red pepper and mix until the zucchini slices are evenly coated. 

Pesto (can be made ahead of time) (10 active minutes prep):

• Set up your food processor to be used with the chopping blade insert. 
• Tear up the arugula and basil and place the greens in the bowl of your food processor.
• Add the pine nuts, nutritional yeast, chopped garlic cloves and salt.
• Close the lid of your food processor and start to pulse the ingredients together. 
• Slowly add the olive oil through the feed tube and continue to pulse until all the ingredients are well combined and the pesto is at your desired consistency. 
• Taste and adjust the salt, as needed.
• Measure out 1/2 cup of pesto for this pie recipe and place the rest in an airtight container and store in the fridge.         

Final Assembly and Baking (10 active minutes prep time, 30-35 minutes baking time):

• Turn your oven up to 450. 
• Once the par-baked pie crust has cooled, the pie may be assembled for final baking.
• You will need only 1/2 cup of pesto for the pie.
• Spoon about 1/3 of the pesto onto the pie crust and spread it out in an even layer.
• Place the zucchini rounds in a single layer over the pesto, working from the outside inward. 
• Spoon another 1/3 of the pesto onto the layer of zucchini and try spreading it evenly (this may be tough as the pesto will adhere to the zucchini slices).
• Make a second layer of zucchini rounds, placing the zucchini so that it covers any spots that were not covered with the first layer of zucchini.
• Make a third layer, if necessary.
• Brush some olive oil on the rim of the pie crust (optional).
•  Bake the pie at 450 for about 30 - 35 minutes, or until the bottom and rim of the crust are a nice golden brown and the edges of the zucchini rounds start to shrivel and curl slightly.
• Remove the pie from the oven and let cool slightly.
• Spoon on the remaining 1/3 of the pesto.
• Cut into slices and serve.***

Notes:

* Without going into too much detail, nutritional yeast is a deactivated yeast, usually sold as a food product in powder form. It is pungent and has a funky cheesy taste. It sounds creepy but it is safe and delicious. It can be found at most health food stores. I always buy it from Trader Joe's or from the bulk food section at Whole Foods. 

** Par-baking the pie crust with a pie weight or dried beans will ensure that the crust cooks all the way through and stays nice and flaky. This is especially important for recipes that have a wet or watery filling. Zucchini releases a lot of water and par-baking will help the crust set and keep it from getting soggy. 

*** This would make a perfect brunch item served with a simple salad. I ate it with a salad of leftover arugula dressed with a lemon vinaigrette.