Ingredients
- Puff pastry 1 roll - round
- Breadcrumbs to taste
- Thyme to taste
- Grana Padano PDO cheese 1.1 oz (30 g )
- Extra virgin olive oil to taste
FOR THE ZUCCHINI
- Zucchini 3 ½ cups (350 g)
- Garlic 1 clove
- Extra virgin olive oil to taste
- Fine salt to taste
FOR THE RICOTTA CREAM
- Cow's milk ricotta cheese 8.8 oz (250 g)
- Grana Padano PDO cheese 3.5 oz (100 g)
- Fine salt to taste
- Eggs 2
- Thyme to taste
- Black Pepper to taste
Preparation
Tasty and adaptable, savory pies are a go-to choice for various events and are sure to please everyone’s taste buds. Today, we’re showcasing our zucchini and ricotta savory pie, a simple yet flavorful recipe! The star of the show is the zucchini, which we’ve chosen to lightly sauté to maintain their subtle taste. The ricotta, with its irresistible smoothness, perfectly wraps around the zucchini, creating the ideal filling for the puff pastry crust. A quick and effortless topping adds a unique touch to this zucchini tart, and with our advice, you can be confident that this savory pie will be the highlight of your dinner table or outdoor gathering! Whether you serve it warm or at room temperature, it’s sure to be a hit!
To Prepare Zucchini Ricotta Tart savory pie, first wash and slice the zucchini into rather thin rounds
- Try to achieve a thickness of about 1/12 to 1/8 of an inch. In a pan, pour a drizzle of oil and add a crushed clove of garlic with the skin on. Let it flavor for a few minutes, then add the zucchini
- Use a large pan and ensure that most of the zucchini do not overlap. Add salt
- and cook over medium heat.
- Cook for 8-10 minutes without stirring too much until the zucchini are tender but slightly charred
- Remove the garlic, set it aside, and let it cool slightly. Meanwhile, work the ricotta in a bowl using a hand whisk. Add the eggs
- and the grated Grana Padano, reserving some aside
- Add a pinch of salt
- a grind of pepper, and thyme
- Mix well with the whisk, then add the now lukewarm zucchini
- Mix with a wooden spoon
- Take the puff pastry and unroll it gently. Place it in a tart pan, preferably with a removable bottom, with a diameter of 9.45 inches. Carefully adhere the edges, allowing the excess to hang over
- Prick the bottom with the tines of a fork
- Sprinkle the base with the reserved grated Grana Padano
- this will help isolate the base and prevent it from becoming soggy during baking. Now pour in the filling
- and level it with a spatula
- Fold the edges, rolling them slightly
- to form a border
- without pressing it too much. Sprinkle the surface with the remaining 1 oz of grated Grana Padano
- for a super golden crust, and more thyme. Pour a generous tablespoon of oil into a small bowl and dip the brush in it. Brush the entire edge
- Drizzle the little remaining oil (on the brush and in the bowl) over the rest of the pie. Bake it in a static oven at 390°F for 35-40 minutes. Unmold it gently after letting it cool slightly and serve it
