Recipe : Vegetable and ricotta pie

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Meal course: Starters
Hot Starters
Vegetables
Dishes
Pies & quiches
Pies & quiches
Posted by: ziva
Posted on: Saturday June 15th, 2019

Metric US

Preheat the oven to 180°C.
Peel the onion and slice it.
Wash and slice the zucchinis.
Cut the butternut squash into pieces.
In a frying pan with a drizzle of oil and a sprig of thyme, sauté the vegetables for 10 minutes.
Chop the mint.
In a bowl, mix the ricotta with the chopped mint. Season with salt and pepper.
On the oven rack covered with baking paper or baking mats, spread the pastry dough and then the ricotta cheese, leaving the 3 cm border. Arrange the sautéed vegetables on the ricotta. Fold the border of your pastry over the vegetables.
Bake for 35 minutes.