It is sometimes not a great thing to make a good meal, and feast as this pie with zucchini, ricotta and mint sounds like a Sunday afternoon of return of the market. Because that’s exactly what this pie, lovely zucchini found on the market the Boom on the side of the small-scale producers, a bunch of mint and good fresh ricotta in Italian. For the base, a good flaky, not home-made and the tour is played !

It is simple and it is that of happiness !!!

Pie with zucchini, ricotta and mint

Ingredients (for one pie)

  • 2 small zucchini
  • 1 puff pastry
  • 200 g ricotta cheese
  • 1 small bunch of fresh mint
  • 1 pinch of Espelette pepper
  • 1 drizzle of olive oil
  • Salt and pepper


Preheat the oven to 200° by the sole.

Spread the dough pieces puff pastry to a rectangle and then drill holes using a fork.

Wash and snip the mint.

In a bowl, mix together the ricotta, the chopped mint, Espelette pepper, a drizzle of olive oil and then season with salt and pepper.

Spread this mixture over the puff pastry leaving a centimetre around the edges.

Finely chop your zucchini into rounds and lay them nicely on the tart. Add to finish off, a drizzle of olive oil.

Bake for 15-18 minutes

Enjoy warm with a good summer salad.

Written by Doc

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