Savoury Pie with Zucchini, Cherry Tomatoes, Parmesan and Ricotta

February 7, 2014

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!

Category : All Recipes, BRUSCHETTA PIZZA & SAVOURY PIE, ENTRANCE STARTER & APPETIZER, MAIN COURSE, VEGETABLES, VEGETARIAN

Tags : Authentic Italian Cooking, Authentic Italian Cuisine, Authentic Italian recipes, Basic Italian Recipes, Easy Italian cooking, Easy Italian Cuisine, Easy Italian recipes, easyitaliancuisine, Foods of Italy, Healthy food, Healthy Recipe, Italian cooking, Italian cuisine, Italian food, Italian Recipes, Parmesan, Ricotta, Savoury Pie, Savoury Tart, Simple Italian cooking, Simple Italian Cuisine, simple Italian recipe, Simple Italian Recipes, Tomato, True Italian cooking, True Italian cuisine, True Italian recipes, VEGETABLES, VEGETARIAN, Vegetarian recipes, Zucchini, Zucchini Italian Recipe, Zucchini Savoury Pie

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4 thoughts on “Savoury Pie with Zucchini, Cherry Tomatoes, Parmesan and Ricotta”

Dimple@shivaaydelights on February 7, 2014 at 7:43 pm said:

This is too good x

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Micaela Cremonesi on February 8, 2014 at 7:44 am said:

Thanks dear friend!

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Fausto Reati on March 9, 2014 at 5:06 am said:

Ciao Micaela. I think this is going to be a great tasting pie once I make it. A couple of little observations though. I`m not sure what “inierto” means. And I had to go back and reread the recipe a couple of times because you interchanged the words “ricotta” and “cream cheese”.
It had left me a little confused. They both can be interchanged in a recipe as they are very similar. I even like the cream cheese better than ricotta in most of my Italian dishes.
Keep up the good work Micaela and God Bless!

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Micaela Cremonesi on March 9, 2014 at 8:15 am said:

Thanks a lot Fausto, I tried to mend all the point in the recipe, now should work! I use ricotta in most of my recipes, but you are right also cream cheese is perfect. Cooking is a personal experience and adapting the recipes to your own taste is the best way to get successful results!
I hope that if you ever will try this would be so nice to send me a picture I will be honored to post it!

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