Essential pies come to delight our summer tables! We make them with seasonal vegetables , to delight the taste buds of the whole family. After the tomato pie, why not indulge in the preparation of a puff pastry zucchini pie ? This light summer vegetable works wonders in preparations. To be eaten at the office during lunch break, in the evening or during Sunday brunch, pies are a delight! On July 6, Cyril Lignac revealed at the microphone of RTL her recipe for zucchini pie. A simple but delicious recipe to make with ricotta and zucchini or zucchini flowers.
Recipe:how to make Cyril Lignac's courgette tart?
You will need:
- a pastry 15 cm in diameter
- an egg
- ricotta
- olive oil
- lemon juice
- lemon zest
- Zucchini or small zucchini flowers.
- vanilla
- soft-boiled egg
Stages of preparing Cyril Lignac's zucchini pie
Preparation steps:
- Take a dough 15 cm in diameter, cut it out with a small bowl or cookie cutter.
- Brush it with a little egg and bake in the oven at 190 degrees between two baking sheets for 15 minutes.
- When the dough is flaky and crispy, take it out. Mix ricotta, olive oil, lemon juice and lemon zest. Spread this preparation when the dough is very cold, then place the zucchini or small zucchini flowers.
- If you use zucchini flowers, cut them in half, arrange on top and return to the oven for a little bit. If you take zucchini, cut them into slices and put them in a pan with olive oil, a little vanilla, just crunchy. Place them on top and return to the oven for a little bit.
- Cook a soft egg for six minutes. Break it up and place it on the pie. Score in the middle and you're done!
