The savory pie is one of the versatile and comfortable dishes to make for any occasion.
According to some sources, it seems that the recipe for savory pie has medieval origins. In that historical period basic doughs were prepared called in Latin “pasticium romano”, stuffed mainly with a vegetable-based filling.
This one comes with spring, filled with carrots, zucchini that are tender and tasty despite short cooking time, with a crunchy touch given by the zucchini flowers.
Serving = up to 6 pax – Prep. Time = 10 minutes – Baking Time = 25 minutes
- 1 puff pastry
- 3 courgettes
- 1 carrot
- 12 courgette flowers
- 100 g ricotta cheese
- 3 eggs
- 50 gr grated Parmesan
- salt and pepper
- 1 pinch nutmeg
Remove the pastry from the refrigerator 10 minutes before baking. Roll out the dough in a round baking pan and prick the bottom with a fork.
Wash zucchinis and the carrot, peel this one and eliminate the tops; cut into julienne strips and salt them.
To clean the zucchini flowers, take the flowers one at a time and remove the lateral growths at the base of the flower itself. Gently open the flower and remove the pistil. Wash and dry on a towel.
Beat the eggs with the ricotta, the Parmesan, salt and pepper and a sprinkle of nutmeg in a bowl. Mix well for a few minutes until you get a thick cream. Pour the mixture of zucchini and carrot into the cream.
Pour the filling into the dough, then lay the open zucchini flowers on the surface.
Close the edges of the pie and bake at 180° for 25 minutes.
This pie is excellent if enjoyed tepid or at room temperature, so prepare it in advance!
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