Open pie with zucchini, tarragon and ricotta
4 servings
40 minutes
Open pie with zucchini, tarragon, and ricotta is an exquisite dish of European cuisine that combines the tenderness of puff pastry, the freshness of zucchini, and the aromatic spice of tarragon. Italian ricotta adds lightness and softness to the filling, while garlic and lemon zest enrich the flavor with spicy notes. The tradition of making open pies has roots in European gastronomy, where such dishes are valued for their simplicity and richness of flavor combinations. This pie is perfect for a light lunch or dinner and can be served with greens and fresh vegetables. The crispy crust contrasts with the creamy filling, creating a harmonious flavor balance. It is good both hot and chilled while maintaining its sophistication and appetizing quality.
1
Preheat the oven to 200 C. Cut the dough into 4 pieces, trim the uneven edges, and mark a border 1 cm in from the edge. Place on a baking sheet and carefully fold the dough along the marked border. Bake for 10 minutes.
- Puff pastry: 1 piece
2
Mix ricotta, tarragon, garlic, and lemon zest, and add salt.
- Ricotta cheese: 4 tablespoons
- Chopped tarragon leaves: 20 g
- Garlic: 0.5 clove
- Lemon zest: 1 tablespoon
3
Remove the bases from the dough and gently press the centers. Grease the inner parts with cheese mixture. Mix the zucchini with a little olive oil, season with salt, and place on the dough bases. Bake for 15-20 minutes.
- Ricotta cheese: 4 tablespoons
- Zucchini: 1 piece
- Olive oil: to taste