Vegetable spiral pie with ricotta

For the pastry:
190g all-purpose flour
pinch of salt
110g cold butter
1 tbsp cold water

For the filling:
250g ricotta
100g gouda or other hard cheese (for example gruyère)
2 tbsp Parmesan
1 tsp. salt
pepper, nutmeg, smoked paprika
chili flake (optional)

Vegetable part
4 medium zucchini
1 medium eggplant
3 large carrots
1 purple onion
salt and pepper
olive oil

Ready in 2 hours

1) Wash the vegetables and cut into thin strips with a vegetable slicer. Make sure that the vegetable slices are of similar height.

2) Sieve the flour into a large bowl. Add salt and cold butter in small pieces. Grind up the butter with the flour until it resembles crumbs. Add the cold water and knead the dough. Wrap in plastic wrap and let rest in the fridge 30 minutes.

3) Preheat the oven to 180°C. Grease a tart tin.

4) On a floured surface roll out the dough a little bit bigger than the tart tin or you can place the pastry into the tin immediately and carefully press the dough to the bottom and the sides. Prick it with a fork. Blind bake with or without baking beans for 15 minutes.

5) For the filling, mix the ricotta, eggs, the hard cheese and the Parmesan with salt, pepper and nutmeg (and chili flake). Pour the ricotta mixture on the dough.

6) Starting from the outer edge, line the pie with the sliced vegetables.

alt alt

When the pie is filled up, brush the vegetables with extra virgin olive oil then sprinkle with salt and pepper.


7) Bake for 45 minutes.

Bon appetite!

comments powered by Disqus