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.

When the zucchini are well drained , add them to the cream cheese and stir gently

Transfer  the mixture on the pastry , well leveled and the tomatoes cut in half with the inside down.

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!