Zucchini Tart

I won't say this is a "mock" apple pie, because it is not. Zucchini has a sweetness all its own, that is why it is good for a quick bread! But there are "mock" apple pies out there, but all call for cooking down the zucchini making it, at least for me, just too mushy. I like the crumble on top, but you could easily use another dough, like a traditional pie. I like my piece with a shaving of sharp cheddar, then run under the broiler, to just melt/heat it.

2 The Farm B/B zucchini
2 tbsp pastry flour
1 tsp ground cinnamon
1 tbsp grated fresh ginger
1 tsp dry orange zest
pinch kosher salt
1/4 c Mill Hollow Maple syrup, grade B

1 Gaia's Breath pie dough

Topping:

3/4 c brown sugar
3/4 c old fashion oats
3 tbsp pastry flour
1/4 tsp ground cinnamon
4 tbsp Kiemhild Butter

Preheat oven to 350 degrees F. Drape pie dough into a 9" pie plate, crimp edge; set aside

Cut off both ends of zucchini, slice in half lengthwise. Place cut side down, and cut into 1/2" slices.
In a large mixing bowl toss zucchini with pastry flour, cinnamon, zest, salt and ginger. Pour syrup over and toss to coat all. Pour this into pie dish.

Make the topping: place brown sugar, oats, flour and cinnamon in a bowl. Using a pastry cutter blend in butter, until pea size. Sprinkle evenly over zucchini.

Bake in a 350 degree F oven for 40 minutes. Remove to a cooling rack and allow to cool completely before cutting.