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Zucchini & Ricotta Pie

Blog post by Kayte.

Zucchini Ricotta Pie 009
      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! Zucchini Ricotta Pie 030
      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.    
      If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting the Breads, with the blogroll here.
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Comments»

1. Kayte - April 2, 2011

Light, flaky, deliciously flavorful, oh, yeah, make this one for sure! Here’s my post: http://grandmaskitchentable.typepad.com/grandmas_kitchen_table/2011/04/modern-baker-zuccchini-ricotta-pie.html


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