Rustic Garden Vegetable Pie

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 stick butter, chilled and cut into small pieces
• ¼ – ⅓ cup ice water
• 1 medium zucchini, sliced
• 1 medium summer squash, sliced
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 1 garlic clove, minced
• ½ tsp dried thyme
• ½ tsp dried basil
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 1 egg, beaten

Instructions:

1. For the crust, add flour, salt, and sugar into a food processor and pulse to combine. Add butter and pulse until mixture resembles coarse crumbs.
2. Slowly add ice water while pulsing until dough comes together in a ball. Flatten into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
3. Preheat oven to 375°F. Roll out chilled dough on a floured surface into a circle approximately 12 inches in diameter. Transfer to a baking sheet lined with parchment paper.
4. In a large bowl, combine zucchini, squash, onion, bell pepper, garlic, thyme, basil, salt, pepper, and olive oil. Mix until vegetables are well coated.
5. Arrange vegetable mixture on top of the crust, leaving a 2-inch border around the edges. Fold the edges of the crust up and over the vegetables, pleating as needed.
6. Brush beaten egg over the crust and bake for 40-45 minutes, or until the crust is golden brown and the vegetables are tender.
7. Let cool for several minutes before slicing and serving.

Verdict and Serving Suggestions:

This Rustic Garden Vegetable Pie is flavorful, healthy, and satisfying. Serve it as a main dish for a vegetarian meal or as a side dish for meat or fish. It pairs well with a light salad and a glass of white wine.