Name: Zucchini and ricotta open pies with olive salsa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: Zucchini and ricotta open pies; 2 sheets frozen puff pastry, thawed; 2 small zucchini, thinly sliced into ribbons; 2 tablespoon olive oil; 500 gram fresh ricotta; 1 cup grated pizza cheese; 2 eggs; 1/2 cup char-grilled pepper strips; 300 gram truss cherry tomatoes; salad rocket leaves to serve; Olive salsa; 1/2 cup pitted kalamata olives; 1/4 cup basil leaves; 2 tablespoon olive oil; juice of ½ lemon

Zucchini and ricotta open pies with olive salsa

A puff pastry pie recipe with a creative twist! This vegetarian pie recipe is taken to new heights with two types of cheese and a lovely olive salsa.

Makes 8

Prep

20M

Cook

20M

Total

40M

Ingredients

Zucchini and ricotta open pies

2 sheets frozen puff pastry, thawed

2 small zucchini, thinly sliced into ribbons

2 tablespoon olive oil

500 gram fresh ricotta

1 cup grated pizza cheese

2 eggs

1/2 cup char-grilled pepper strips

300 gram truss cherry tomatoes

salad rocket leaves to serve

Olive salsa

1/2 cup pitted kalamata olives

1/4 cup basil leaves

2 tablespoon olive oil

juice of ½ lemon

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.