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- Preparation time
- 15 min
- Cooking time
- 40 min
- Difficulty
- easy
- Serves
- 4 people
- Meal cost
- $
- Meal course
-
Starters
Hot Starters
Vegetables
Dishes
Pies & quiches
Pies & quiches
- Posted by
- Posted on
- Saturday June 15th, 2019
Ingredients
- short pastry
- 1
- Zucchini
- 4
- onion
- 1
- thyme sprigs
- 1
- Ricotta
- 250 grams
- Fresh mint
- 3 branches
- Olive oil
- 2 tablespoons
- Salt
- Salt
- pepper
- 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.
- Preparation time
- 15 min
- Cooking time
- 40 min
- Difficulty
- easy
- Serves
- 4 people
- Meal cost
- $
- Meal course
-
Starters
Hot Starters
Vegetables
Dishes
Pies & quiches
Pies & quiches
- Posted by
- Posted on
- Saturday June 15th, 2019
Ingredients
- short pastry
- 1 unit
- Zucchini
- 4 units
- onion
- 1 unit
- thyme sprigs
- 1 unit
- Ricotta
- 250 grams
- Fresh mint
- 3 branches
- Olive oil
- 2 tablespoons
- Salt
- Salt
- pepper
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