A very tasty savory pie with zucchini, ricotta, and speck, rich in flavor and taste, creamy at the same time, and prepared in just a few minutes.
The pie with zucchini, ricotta, and speck is a simple and tasty recipe, ideal for a quick family dinner or with friends. Savory pies are always perfect “dinner savers”, prepared in no time and appreciated by everyone.
With the nice weather, it is also great to bring to the beach as a “sea lunch.” A simple recipe with few ingredients that can be adapted to many variations, as I wrote at the end of the recipe.
Great even cold, especially if you want to bring it on a trip, or serve it as an appetizer for friends or dinners.
For the crust, I used a brisée, but a simple dough here is the recipe, or for lack of time, use store-bought pastry sheets. I also leave you the recipe for brisée dough. Great even with puff pastry, the choice is yours.
Very quick to make, the zucchini are added raw, incorporated into the rest of the ingredients for the filling, to which I added a little ricotta to make it soft and creamy.
I used speck cubes, but you can use the sliced type you prefer, and for the vegetarian version, simply omit it.
And if you have guests, you can also prepare it in advance, so you have more time to dedicate to your friends and conversation!
Finally, don’t forget that this pie is also very versatile. You can customize it as you like, maybe adding cheeses or other vegetables you have in the fridge.
In short, it’s the ideal recipe for every occasion: quick, tasty, and always appreciated! Whether you’re preparing a casual lunch or a more elaborate dinner, this savory pie will make a great impression without stress!
This savory pie can be baked in a traditional oven, static or ventilated, or in an air fryer: all three methods are described in the recipe.
Come on, let’s not get lost in chatter, let’s see what we need to prepare the tart.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 477.76 (Kcal)
- Carbohydrates 26.15 (g) of which sugars 0.45 (g)
- Proteins 23.98 (g)
- Fat 31.56 (g) of which saturated 9.48 (g)of which unsaturated 20.63 (g)
- Fibers 2.00 (g)
- Sodium 993.80 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Savory Pie with Zucchini, Ricotta, and Speck
- 5 zucchini
- 200 g ricotta
- 5 eggs
- 50 g Parmigiano
- 100 g speck
- 1 puff pastry (round)
- to taste salt
- pepper
Tools
- Baking Dish
- Bowl
- Air Fryers
- Mandoline
Steps
Savory Pie with Zucchini, Ricotta, and Speck
Wash and dry the zucchini, then grate them using a manual grater or mandoline.
Meanwhile, crack the eggs into a bowl and beat them with a whisk or fork, and add the zucchini. Salt and pepper, mix well.
Add the ricotta, grated cheese, and speck cut into cubes or strips.
(You can set aside a zucchini for the final decoration).
Unroll the puff pastry base, place it inside a round base 10 inches in diameter. Prick the pastry and pour in the mixture of eggs, zucchini, and speck.
Fold the edges of the pastry inward.
Brush the edges with a little beaten egg.
Bake the savory pie in a preheated, ventilated oven at 392°F, for about 20-25 minutes or until the pastry is golden brown.
If you have a static oven, bake at 392°F for about 30-35 minutes or until the pastry is well browned.
If you have an air fryer, prepare the savory pie in the air fryer basket, as described in the recipe, then bake at 392°F for about 15-18 minutes, or until the pastry edges are golden brown.
Remove the rustic pie from the oven when the edges are nicely puffed and golden and the filling is set. Let the rustic pie with zucchini and speck cool on a wire rack and then enjoy it, delicious, with a rich and flavorful filling, and what an aroma!
Remember to let it rest for a few minutes after taking it out of the oven before slicing it.
This will help maintain its shape and blend the flavors.
Serve it warm or at room temperature: in both cases, it will be a hit! With these simple tips, your savory pie will be a masterpiece to enjoy and share!
Enjoy your meal.
Tips
You can store the savory pie in an airtight container in the refrigerator for a couple of days.
When using puff pastry, make sure to carefully unroll it and prick it with a fork before adding the filling.
This step is essential to prevent it from puffing up during baking. You can also brush the edge of the pastry with a little egg yolk for a golden and shiny color.
You can replace speck with ham, mortadella, or other deli meats of your taste.
You can replace ricotta with Galbanino, mozzarella, provola, or whatever you have in the fridge.
You can forgo the Parmesan and replace it with Pecorino.
You can forgo the Parmesan and replace it with Pecorino.
Use fresh and firm zucchini, they are sweeter; when they are bitter, they are too old.
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