Vegetable and ricotta pie

Vegetable and ricotta pie

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Recipe rated 5.00 / 5 from 2 users

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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
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Posted on

Ingredients

Metric US
short pastry
1
Zucchini
4
onion
1
thyme sprigs
1
Ricotta
250 grams
Fresh mint
3 branches
Olive oil
2 tablespoons
Salt
Salt
pepper
  1. Preheat the oven to 180°C.
  2. Peel the onion and slice it.
  3. Wash and slice the zucchinis.
  4. Coupez la courge butternut en morceaux.
  5. In a frying pan with a drizzle of oil and a sprig of thyme, sauté the vegetables for 10 minutes.
  6. Chop the mint.
  7. In a bowl, mix the ricotta with the chopped mint. Season with salt and pepper.
  8. 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.
  9. Bake for 35 minutes.
1 Star2 Stars3 Stars4 Stars5 Stars

Recipe rated 5.00 / 5 from 2 users

Loading...
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

Ingredients

Metric US
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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