Easy, quick and colorful. This veggie pie is the ideal starter for those who want a wow factor!
Thanks to a delicate flavor everyone love this recipe and you can also stuff it with what you like most. A new Easter idea’s coming!
SERVES 4 PEOPLE
READY IN 30′
INGREDIENTS
2 zucchini
2 tablespoons extra virgin olive oil
1/2 teaspoon onion, chopped
salt to taste
10-15 cherry tomatoes
1 tablespoon extra virgin olive oil
salt and oregano to taste
1 shortcrust pastry sheet (I used Stuffer)
3 tablespoons Ricotta cheese
STEP 1: COOK THE ZUCCHINI
Cut zucchini into small cubes. Place oil and onion in a pan and let cook for 1 minute (until golden). Add cubed zucchini and salt and cook for 8-10 minutes.
STEP 2: CUT THE CHERRY TOMATOES
Cut cherry tomatoes into small cubes, then place them in a bowl and season with oil, salt and oregano.
STEP 3: WRAP THE BORDER
Wrap the border of the shortcrust pastry to make it higher (so theat the filling won’t come out while baking).
STEP 4: SPREAD THE FRESH CHEESE
Place a small bowl in the centre on the shortcrust pastry sheet. Spred the Ricotta cheese all around.
STEP 5: ADD VEGETABLES
Add cokked zucchini and tomatos cubes.
STEP 6: CUT THE PASTRY
Remove the small bowl from the centre of the sheet and cut it into 8 triangles.
Carefully take the tip of each triangle and press it on the external border.
Do the same with each triangle to get a kind of sun.
STEP 7: COOK
Cook the pie in preheated oven at 200°C for 15 minutes.
#getBready & enjoy your meal
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