Open Pie with Zucchini, Tarragon, and Ricotta
Baking and Desserts • European
Description
Open pie with zucchini, tarragon, and ricotta
Ingredients
- Puff Pastry 1 piece
- Ricotta cheese 4 tablespoons
- Chopped Tarragon Leaves 0 oz
- Garlic ½ clove
- Lemon Zest 1 tablespoon
- Zucchini 1 piece
- Olive Oil to taste
Step-by-Step Guide
Step 1
Preheat the oven to 200°C. Cut the pastry into 4 pieces, trim the uneven edges, and mark a border 1 cm in from the edge. Place on a baking sheet and gently fold the pastry along the marked border. Bake for 10 minutes.
Step 2
Mix the ricotta, tarragon, garlic, and lemon zest, and season with salt.
Step 3
Remove the centers from the pastry and gently press down. Spread the cheese mixture inside. Toss the zucchini with a little olive oil, season with salt, and place on the pastry bases. Bake for 15-20 minutes.
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