Savoury Pie with Zucchini, Cherry Tomatoes, Parmesan and Ricotta
This is a fantastic salad pie that both can be an appetizer or a main course , especially in summer.
Easy and quick, will last few days in the fridge, and can be freezed once coocked.
Here’s what you need: 1 pastry ready , 3 eggs, 250 grams/ 3 cups of ricotta , 100 grams/ 1 abundant cup of grated Parmesan cheese , 500 grams of zucchini, 15 cherry tomatoes, 1 tablespoon of olive oil, 1 shallot , nutmeg, thyme, salt.
First cut the zucchini and boil the zucchini pieces in little water, adding one tablespoon of olive oil, the shallots and a bit ‘ of salt holding them not fully cooked and drain .
In the meantime, turn the oven to 180 degrees, and in a large bowl , prepare the cream mixing the ricotta, eggs, thyme, grated Parmesan cheese and a little nutmeg .
Place the puff pastry on a baking oven
Cut the tomatoes in half.
Put in the oven and cook for about 30 minutes, and in any case until the dough is well cooked .
Remove from the oven and let stand , preferably for a whole night. Is ready, fantastic both warm or cold.
Buon appetito, enjoy it!