Rustic Zucchini Savory Pie with Creamy Sunflower Seed Filling

Rinse the sunflower seeds thoroughly and pour boiling water over them to remove their natural bitterness.

Combine the flour and salt in a bowl and mix well. Add the vegetable oil and rub it into the flour with your hands. Pour in the water, knead into a dough, cover with a towel, and let it rest.

Drain the water from the seeds and transfer them to a blender. Add fresh water, salt, garlic, vegetable oil, lemon juice, and cornstarch. Blend until completely smooth and creamy.

Wash the zucchini and slice them into 5–7 mm rounds. Place them in a bowl, add a couple of pinches of salt, and toss gently with your hands.

Preheat your oven to 350–400 °F (180–200 °C). Lightly flour a silicone baking mat, knead the dough briefly, and roll it out into a square roughly 12×12 inches (30×30 cm).

Lightly oil a 10×10 inch (25×25 cm) baking dish or pan. Carefully transfer the dough from the mat into the pan, shaping a modest crust along the edges.

Arrange the zucchini slices over the dough in an overlapping fan pattern, then pour the sunflower seed custard evenly over the top.

Gently fold the overhanging edges of the dough inward over the filling to prevent them from burning during baking.

Place the pie in the preheated oven and bake at 350–400 °F (180–200 °C) for about 40 minutes until golden brown.