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.