Open Pie with Zucchini, Tarragon, and Ricotta
Baking and Desserts | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
Open pie with zucchini, tarragon, and ricotta
Ingredients
- Puff Pastry - 1 piece
- Ricotta cheese - 4 tablespoons
- Chopped Tarragon Leaves - 0.7 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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