Ingredients
Zucchini and ricotta open pies
Olive salsa
Method
Zucchini and ricotta open pies with olive salsa
1.Preheat oven to hot, 200°C. Line two oven trays with baking paper.
2.Cut each sheet into quarters. Lightly score a 2cm border around each square. Freezefor 5 minutes.
3.Preheat a char-grill on high. Toss zucchini in oil. Grill for 1-2 minutes each side until tender.
4.In a bowl, combine ricotta, half the cheese and 1 egg. Season and mix well. Spread over centre of each pastry.
5.Top with zucchini slices and red pepper strips. Sprinkle with remaining cheese. Arrange on trays. Spray tomatoes with oil, season and add to tray with pastry.
6.Brush pastry edges with remaining beaten egg. Bake for 12-15 minutes until pastry is puffed and golden, and tomato skins wrinkle.
Olive salsa
7.In a small bowl, combine all ingredients. Season with pepper.
8.Serve pies topped with olive salsa and scattered rocket leaves. Accompany with roasted tomatoes.
If preferred, replace zucchini with thinly sliced baby eggplant and ricotta with light cream cheese or goat’s cheese.
Note