Difficulty:[usr 2]
Prepare the dough. Sift the flour into a fountain and gradually add 4 tablespoons of yogurt, olive oil and salt. Roll the dough into a ball and let it rest in the fridge for 15 minutes.
During this time, rinse and dry the courgettes, keep 3 of them and cut them into thin slices. Coarsely grate the rest.
Mix the grated zucchini with 30 g of coarse salt and let them drain for 30 minutes in a colander on which you have placed a weight.
Preheat the oven to th. 7 (210°C)
Oil a pie pan with high sides and a removable bottom. Roll out the dough with a rolling pin and line the mold. Prick the bottom and cover it with dried vegetables. Bake for 10 minutes.
Peel and finely chop the onion and garlic. wash, dry and finely chop the herbs. Rinse and dry the minced zucchini in a cloth and brown it for 10 minutes in the pan in olive oil, with the garlic and onion so that it soften. Mix in a salad bowl with all the elements of the filling:herbs, crumbled feta, grated parmesan, beaten eggs in an omelet, cumin and pine nuts. Season.
Remove the pie shell from the oven, remove the dried vegetables and fill it three-quarters full with the filling. Lower the oven to th. 6 (180°C) and bake for another 25 minutes. Five minutes before the end of cooking, take the pie out, decorate it with the zucchini slices drizzled with a drizzle of olive oil and return to the oven to finish cooking.
Serve hot, warm or cold.
