Recipe for a 24cm diameter pie:<\/b><\/h2>\n
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Dough: <\/b><\/div>\n
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400g flour<\/b><\/li>\n
270g of semi-salted butter<\/b><\/li>\n
20g of sugar<\/b><\/li>\n
1 egg<\/b><\/li>\n<\/ul>\n<\/div>\n
Migaine ricotta :<\/b><\/div>\n
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6 tablespoons of olive oil<\/b><\/li>\n
3 zucchini <\/b><\/li>\n
2 cloves of garlic<\/b><\/li>\n
350g of ricotta cheese<\/b><\/li>\n
60g of grated parmesan cheese<\/b><\/li>\n
2 eggs<\/b><\/li>\n
2 tablespoons freshly chopped dill<\/b><\/li>\n
salt, pepper, nutmeg<\/b><\/li>\n<\/ul>\n<\/div>\n
For the top: <\/b><\/div>\n
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1 yellow zucchini<\/b><\/li>\n
1 green zucchini<\/b><\/li>\n<\/ul>\n<\/div>\n
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Instructions: <\/h2>\n
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Start by preparing the dough. Pour the flour, sugar and chopped butter into the bowl of your food processor or into a bowl. <\/div>\n
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Mix with the sheet until you have a sandy consistency (or with your fingertips without a robot! ). <\/div>\n
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Then add the egg and mix again until you have a homogeneous paste.<\/div>\n
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No need to put it in the fridge. Take 3\/4 of the dough (freeze the rest) and roll it out lightly floured on a baking paper. <\/div>\n
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Line the pie pan. <\/div>\n
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Cut off excess dough. Place in a cool place to prepare the rest. <\/div>\n
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Use medium-sized zucchini for this recipe. In total I used 4 green zucchini and one yellow (I took the picture before I knew what I was really going to use). <\/div>\n
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Grate the 3 green zucchinis.<\/p>\n
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Pour 6 tablespoons of olive oil into a large frying pan with the peeled and finely chopped garlic cloves. <\/div>\n
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Heat over moderate heat and add the zucchini.<\/p>\n
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Cook for about ten minutes. Then increase the heat for 3-4 minutes to evaporate more of the rendered juice. <\/div>\n
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In a bowl, mix together the ricotta, parmesan and eggs. Put salt and pepper at your taste. Add a little nutmeg. <\/div>\n
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Finely chop the dill into two tablespoons and put them in the migaine. <\/div>\n
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Add the cooked zucchini and mix well. <\/div>\n
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Pour over pie crust.<\/p>\n
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Spread carefully.<\/p>\n
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Cut the yellow and green zucchini into thin strips.<\/p>\n
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Then arrange them on top of the pie.<\/p>\n
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Sprinkle with a little extra olive oil, season with salt and pepper, and bake for 1 hour and 20 minutes at 185\u00b0C. Turn out warm and enjoy with a good green salad! <\/div>\n
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$\"\"$ <\/div>\n<\/div>\n
Zucchini pie with ricotta and dill<\/h2>\n
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<\/a>I'm getting a little ahead of the season, but I came across zucchini in the organic section of my local market. I suddenly had a craving for sunshine on my plate! I love the zucchini-ricotta combo, so I wanted to make a savory pie out of it. With dill and parmesan cheese, this is a delicious slice that you can accompany with a green salad. <\/span><\/div>\n
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Recipe for a 24cm diameter pie:<\/b><\/h2>\n <\/b><\/div>\nDough: <\/b><\/div>\n\n\n400g flour<\/b><\/li>\n270g of semi-salted butter<\/b><\/li>\n20g of sugar<\/b><\/li>\n