Sun pie (tarte soleil) with tomato, mozzarella, and zucchini

113g cold unsalted butter

130g allpurpose flour

125g mozzarella cheese

1/4 cup iced water

1 tsp salt

1 zucchini squash

15 cherry tomatoes

40g rye flour

Step 1

Combine all-purpose flour, rye flour, salt, and sliced butter. knead with your hands until you have a crumbly dough.

Step 2

Add 2/3 of the iced water and continue kneading. add more water if needed, aiming for a lump-free dough.

Step 3

Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 1 hour.

Step 4

While the dough chills, prepare the filling by slicing the zucchini and sautéing it in an olive oil-greased pan with salt and pepper. cook for 10 minutes.

Step 5

Preheat the oven to 350f.

Step 6

Remove the dough from the fridge, dust the working surface with flour, and roll it into a 1/8-inch thick disc. transfer it onto parchment paper and place an upturned bowl in the center.

Step 7

Spread the sautéed zucchini, mozzarella, and cherry tomatoes on the exposed part of the dough. fold the external edges.

Step 8

Remove the bowl and use a sharp knife to cut the center of the pastry dough into 16 equal strips.

Step 9

Carefully lift and turn each wedge to pinch it to the external edge, creating petals.

Step 10

Bake until golden.