Delicious and very healthy pie with young zucchini and ricotta will appeal to those who lead a healthy lifestyle and try to eat right.
It is necessary
- For the test:
- - 160 gr. flour;
- - a pinch of salt;
- - 110 gr. butter;
- - 60 ml sour cream;
- - 60 ml of ice water;
- - 2 teaspoons of lemon juice.
- For filling:
- - 2 small zucchini;
- - 100 gr. ricotta;
- - 2 tablespoons of olive oil;
- - a clove of garlic;
- - 60 ml sour cream;
- - half a teaspoon of salt;
- - 30 gr. grated parmesan;
- - 1 yolk;
- - a pinch of black pepper and a teaspoon of paprika.
Instructions
Step 1
For the base, mix flour and salt, add pieces of butter. Stir the ingredients until crumbs are obtained.
Step 2
In a small bowl, mix sour cream, water and lemon juice.
Step 3
Combine dry ingredients and a mixture of water, sour cream and lemon juice. Knead a homogeneous dough, put it in the refrigerator for 1 hour.
Step 4
Cut the zucchini into thin rings. We put them on a paper towel, salt, leave for 30 minutes so that excess moisture is absorbed into the towel, and the cake is not too watery.
Step 5
Squeeze the garlic and mix with olive oil.
Step 6
Put ricotta in a bowl, add sour cream, parmesan, a pinch of black pepper and a teaspoon of paprika, garlic with olive oil. Stir, add a little salt if necessary.
Step 7
Roll out the dough for a mold with a diameter of 35 cm with a small margin.
Step 8
We spread the filling, distribute it evenly over the dough.
Step 9
We lay out the zucchini beautifully, and gently pinch the edges of the dough and grease with egg yolk.
Step 10
We bake the pie for an hour at a temperature of 190C. Serve warm or chilled - the cake is equally good at any temperature.
