Starting the week with this super easy to make whole wheat zucchini pie recipe. Summer is coming and I am already thinking of light menus ideal to accompany with a good fresh green salad for those days!
After having tried different ways of making the tart dough, I was left with this option of making it. Generally, whole wheat tarts are a bit more rustic than all purpose flour, so if you are just getting used to wholemeal ingredients, their texture will be a bit different.
The doughs for whole wheat tarts or pascualinas are one of the most requested basic doughs but I wanted to be sure to leave you a simple recipe, easy to make and without complications. This type of whole wheat tarts in my opinion are better using a single dough without closing completely than using two. But this is up to each individual.
In the supermarkets they are already getting whole wheat pascualinas that you can buy if you do not want to work so much or do not have time. Although I always recommend that homemade without preservatives or additives is better and also cheaper. So cheer up!
Let’s talk a bit about the recipe:
This whole wheat zucchini tart is very easy to make and the ingredients are very simple. As a recommendation, it is better to make the dough first and then the filling while the dough rests in the refrigerator.
The whole wheat tart dough should not be kneaded too much so the gluten does not develop and then it becomes tough after cooking. You can do it by hand or use a food processor putting all the ingredients and when it comes off the processor´s bowl it means that it is ready.
It can be made with any type of zucchini you have or a mixture of them (I had zucchini and round). When the filling is being prepared, do it over high heat so as much water as possible is eliminated and the zucchini are crispy. If we do it over low heat, a boiled consistency is achieved because the zucchini will cook in its own liquid. One of my recommendations is to add salt after cooking.
About the mixture that unifies the preparation:
Like any tart recipe in which these types of fillings are used, some mixture that works as a thickening is needed. The thickener would be what unites all the ingredients during cooking, preventing the dough from falling apart or getting wet.
There are different ways and ingredients for this type of mix. But today I wanted to leave a simple way of doing it and you can take it into account in case you ever don’t have an ingredient or you just want to try other alternatives.
To make this mix I made a mixture dissolving cornstarch in cold milk and added beaten eggs. You can prepare everything in the same bowl or beat the eggs in another bowl and then add them. It’s exactly the same, the only thing that changes is that if you add them directly to the milk, it will cost a little more to integrate everything.
Mixing is where I recommend adding most of the seasonings you want to add. For this way, this whole wheat zucchini tart is very tasty. And if you don’t want to make this type of mixture, you can use the one you always use or the classic one with cream cheese. Shape the recipe according to your preference or what you have at home.
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- Whole wheat flour 250 g / 8.81 oz / 2 cups
- Cold water 180 cc / 6.08 oz / 12 tbsp
- Sunflower oil 4-5 tbsp
- Zucchini 1 kg / 35.27 oz / 2.20 lb
- Onion 2
- Pepper ½
- Garlic 3
- Optional: grated cheese 2 tbsp
- Eggs 3
- Milk 200 ml / ¾ cup
- Cornstarch 2 tbsp
- Optional: salt, oregano, parsley, pepper, nutmeg, etc.
For the dough:
- In a bowl, place the whole wheat flour with salt.
- Add the cold water and the tablespoons of cooking oil.
- Form a dough joining all the ingredients without kneading. Wrap in plastic kitchen wrap and leave to rest in the refrigerator for 30 minutes.
- Sauté the diced onions and bell pepper in a frying pan with a little oil and a pinch of salt for a few minutes. Add minced garlic and stir.
- Add the zucchini cubes. Sauté for a few minutes without overcooking. Remove from heat and add grated cheese if desired. Reserve.
- In a bowl, place the cold milk and add the heaped tablespoons of cornstarch. Stir until dissolved.
- Incorporate the eggs and season to taste. Beat until all the ingredients are combined. Reserve.
- Stretch the dough in a round shape to a size slightly larger than the mold you have.
- Lift the dough with the help of the rolling pin and cover a previously oiled tart mold. With your fingers, shape the dough by pressing a little.
- Turn over the filling and spread without compacting, so the liquid mixture comes into contact with all the filling.
- Stir the liquid mixture and pour over the preparation.
- Bake at a medium temperature, 200-230 °C / 392-446 °F, for approximately 40 minutes.
- Consume preferably before 3 days.
- Whole wheat flour, depending on its brand, can absorb more or less amount of liquid. Be sure to incorporate liquids gradually.