Ingredients for a 28 cm dia. tart pan, for 4 to 6 people
1. preheat the oven to 180 °C. Rinse the zucchini, dab dry, remove the flower buds, cut into slices half a centimeter thin. Sift flour onto a plate and turn the slices to the other side. Shake off excess flour.
Unfold the dough sheets, cut them in half and sprinkle them lightly with water. Brush the give with two tablespoons of oil. Fill two dough sheet halves crosswise, overhanging the edges.
3. place half of the zucchini in the mold like a roof. Crumble the cheese with a fork and spread evenly over the zucchini, season with a tiny bit of pepper. Rinse the dill, shake dry, chop coarsely and sprinkle over the cheese. Layer the remaining zucchini on top. Fold the overhanging edges of the dough on top. 4.
Cover the pie with the remaining halves of the dough. Carefully lift the edge of the pie, and push the overhanging pieces of dough under the pie. Cut this into squares of five centimeters edge length.
Mix the remaining olive oil with the eggs and four tablespoons of water, spread evenly over the pâté, sprinkle with sesame seeds and bake in the middle of the oven for about an hour and a quarter. Serve warm.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.