PUFF PASTRY PIE WITH RICOTTA AND ZUCCHINI, a name that already makes your mouth water! This unique dish wins everyone over with its delicate combination, the crunchiness of the puff pastry, and its incredible versatility. Ideal as an appetizer when you want to impress guests with something different from the usual savory pies, this pie is also a practical solution for a quick lunch or a light but tasty dinner.
When you want to bring to the table a recipe that can be prepared in a few minutes, the puff pastry pie with ricotta and zucchini is the right choice: it offers you a mix of fresh and genuine flavors and fits perfectly both special occasions and everyday menus. You can serve it hot, just baked, or let it cool: it will always be irresistible!
Perfect also as a fridge-cleaning idea, you can add different cheeses or even some ham cubes to make it even more delicious. Moreover, being quick and easy, it is the best idea when you have little time but don’t want to give up making something homemade.
The puff pastry pie with ricotta and zucchini is one of the most searched zucchini recipes during the warm season, but also one of the dishes to prepare all year round!
Follow me in the kitchen today there is puff pastry pie with ricotta and zucchini.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6-8
- Cooking methods: Oven, Air frying
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 1 puff pastry
- 1 egg
- 1 cup ricotta
- 1 cup zucchini
- 1/2 cup grated Parmesan cheese
- salt
Steps
Prepare the zucchini: Wash them and slice them into thin rounds. Sauté the zucchini in a pan for 5 minutes with a drizzle of oil until they are slightly golden, then let them cool.
Create the filling: In a bowl, mix the ricotta with the egg, Parmesan, a pinch of salt, pepper, and a dash of nutmeg. Add the warm zucchini and gently mix.
Roll out the pastry: Unroll the puff pastry in a baking tin with its parchment paper. Prick the bottom with a fork so it stays nice and crunchy.
Fill and bake: Pour the ricotta and zucchini filling on the base, spread it well. Fold the edges inward and, if desired, decorate with zucchini slices or aromatic herbs.
In the oven: Bake in a preheated static oven at 350°F for about 30-35 minutes until the pie is nicely golden. Let it cool before removing from the mold… and enjoy!
Bon appétit
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PUFF PASTRY PIE WITH RICOTTA AND ZUCCHINI
This savory pie with ricotta and zucchini is super versatile: try adding cubes of ham or speck, or replace part of the ricotta with robiola for a bolder flavor. For the vegetarian version, it’s perfect as it is!
If you want to bring it to the beach or a picnic, you can cut it into squares – it’s delicious even cold. And if you are looking for other quick recipes with zucchini and puff pastry, check out my suggestions here on the blog.
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FAQ PUFF PASTRY PIE WITH RICOTTA AND ZUCCHINI
Can I prepare the puff pastry pie with ricotta and zucchini in advance?
Yes: bake it, let it cool completely, and store it in the fridge covered with plastic wrap for 1–2 days. Before serving, heat it in the oven at 320°F for 5–10 minutes to regain the crunchiness.
What is the best ricotta to use?
It’s better to choose fresh and well-drained ricotta, either cow’s milk or mixed goat, to avoid a too moist filling. If it’s very watery, let it rest in a colander with a pinch of salt for 15–20 minutes.
Can I substitute puff pastry with another base?
Of course: for a more rustic version, use shortcrust or savory pie crust. However, keep in mind that cooking times change (usually +5–10 minutes for the crust) and the texture of the edge.
How to avoid the bottom becoming soggy?
Prick the base well with a fork before filling and, if you want an extra protection, spread a thin layer of sweet mustard or a film of grated Parmesan on the bottom: it will form a barrier between the pastry and the filling.
What variations can I try?
You can add cubes of speck, diced ham, or smoked scamorza cheese cubes. For an aromatic touch, incorporate fresh chopped herbs like basil, thyme, or mint. Alternatively, replace half of the ricotta with robiola or crescenza for an even creamier filling.
