How to cook a pie with ricotta and courgets

You will need
  • For dough:
  • – 160 g flour;
  • – A pinch of salt;
  • – 110 g butter;
  • – 60 ml sour cream;
  • – 60 ml ice water;
  • – 2 teaspoons of lemon juice.
  • For the filling:
  • – 2 small courgettes;
  • – 100 gr. ricotta;
  • – 2 tablespoons olive oil;
  • – garlic cloves;
  • – 60 ml sour cream;
  • – half tea spoons of salt
  • – 30 g grated parmesan – 1
  • yolk
  • – a pinch of black pepper and a teaspoon of paprika.
Instruction
1

For the base mix flour and salt, add pieces of oil. Stir the ingredients until the crumb is produced.

2

Mix sour cream, water and lemon juice in a small bowl.

3

Combine dry ingredients and a mixture of water, sour cream and lemon juice. Knead the uniform dough, remove it in the fridge for 1 hour.

4

Courgettes cut into thin rings. Put them on a paper towel, solim, leave them for 30 minutes, so that extra moisture would soak in the towel, and the pie wasn’t too watery.

5

Squeeze garlic and mix with olive oil.

6

In the bowl spread ricotta, add sour cream, parmesan, pinch black pepper and a teaspoon of paprika, garlic with olive oil. Stir, if necessary add a little salt.

7

Roll out the dough for a 35 cm diameter shape with a small margin.

8

Put the filling, evenly distribute it on the dough.

9

Spread beautifully courgettes, and the edges of the dough gently protect and lubricate with egg yolk.

10

Bake the pie for an hour at 190C. Serve warm or chilled – the pie is equally good at any temperature.

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