Preparation

Start by preparing the crust.
Mix flour and salt
Rub butter into the flour with the tip of your fingers.
Continue to work in the olive oil in the same way.
When the mixture looks like bread crumbs is time too add the egg.
Stir the egg around and then press the pastry together to form a firm ball. You may have to add a little cold water, if it seems too flaky.
Wrap the pastry in cling film, and leave it to rest in the fridge, while you prepare the filling.
Peel and dice the onions and the garlic cloves finely.
Heat the olive oil in a large pan and fry the onions over medium heat.
Wash and dice the zucchini, and add them to the onions.
Spice the vegetables with grated lemon zest, chopped thyme and rosemary, and salt and pepper to taste.
Turn up the heat, when the zucchini start to sweat, and keep them cooking until all the water had evaporated. This may take some time.
Allow the vegetables time to cool off.
Roll out two thirds of the pastry between two layers of baking paper.
Use the pastry to line a greased spring form pan.
Roll the remaining pastry out in the shadow of a thin lid.
Mix beaten eggs with the fried vegetables.
Pour the egg and vegetable mixture into the pastry shell, cover it with the pastry lid, and seal the edges.
Brush the party lid with a mixture egg yolk and cold water
Bake the savoury zucchini pie at 175 C for 40 minutes, until the surface is golden.
Serve the first slices of savoury zucchini pie, while it is still a little warm from the oven.