The ninth recipe I made from the Savory Tarts & Pies section (the 37th recipe overall in this book) of The Modern Baker by Nick Malgieri, was the one for Zucchini & Ricotta Pie, on page 150. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).
I used the Rich Pie Dough recipe for the tart crust. The ingredient list for the Rich Pie Dough: all-purpose flour, salt, baking powder, butter, and eggs.
The ingredient list for the filling: zucchini, onion, olive oil, salt, pepper, fresh marjoram (or oregano or parsley), eggs, ricotta cheese, freshly grated Parmigiano-Reggiano.
The only real time consuming thing about this recipe is that you need to grate the zucchini, salt it, and let it drain for a couple of hours before you start making the rest of the filling. The zucchini and onion also need to cook a bit on the stovetop, so that’s another 20-30 minutes. After those two steps are done, it is just a matter of combining ingredients and filling the tart shell, rolling a top crust, and baking for 30 minutes.
I used the 6″ tart pan for this and for that you need about 1/4 of the whole recipe for the filling as that is what I made and it seemed to work well. The result is absolutely delicious!
I made it for lunch with a salad and Mark was happy with it. I really liked it and was surprised at how light the filling is as for some reason, I thought it would be heavy, it’s not. The crust is nice and flaky, melts in your mouth. Definitely a repeat.
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