Zucchini & Ricotta Pie

Name: Zucchini & Ricotta Pie
Yield: Makes one 10- or 11-inch (25- or 28-cm) tart, 8 to 10 servings
Cuisine: United States
Ingredients: 12 ounces (about 1½ cups/350 grams) whole-milk ricotta; 1½ teaspoons salt; ¾ cup grated Parmigiano-Reggiano cheese; 2½ pounds (1.1 kg) small, firm zucchini, shredded on the largest grating blade of a food processor; Salt and freshly ground black pepper; 1 batch Olive-Oil Dough for a double-crust pie; 1 tablespoon chopped fresh marjoram, fresh oregano, or flat-leaf (Italian) parsley; 1 medium (about 8 ounces/225 grams) white onion, halved, and thinly sliced from root to stem end; One 10- or 11-inch (25- or 28-cm) fluted tart pan with removable bottom; 3 tablespoons olive oil; 4 large eggs

Preparation info

Makes one 10- or 11 inch 25- or 28 cm ) tart,
8 to 10
servings

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

This pie filling is based on a chicken stuffing devised by the late Richard Olney for his 1974 book, Simple French Food. One of the times I visited Richard at his hilltop farmhouse near Toulon just prior to the publication of that book, he prepared a grilled butterflied guinea hen with this stuffing sli

Ingredients

Americas
United States
Vegetarian
Pie

Ingredients

Method