Modern Baker: Zuccchini & Ricotta Pie

      The ninth recipe I made from the Savory Tarts & Pies section (the 53rd recipe overall in this book) of The Modern Baker  by Nick Malgieri, was the one for Zucchini & Ricotta Pie, on page 150.  (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).

      I used the Rich Pie Dough recipe for the tart crust.  The ingredient list for the Rich Pie Dough:  all-purpose flour, salt, baking powder, butter, and eggs. 

      The ingredient list for the filling:  zucchini, onion, olive oil, salt, pepper, fresh marjoram (or oregano or parsley), eggs, ricotta cheese, freshly grated Parmigiano-Reggiano. 

      The only real time consuming thing about this recipe is that you need to grate the zucchini, salt it, and let it drain for a couple of hours before you start making the rest of the filling.  The zucchini and onion also need to cook a bit on the stovetop, so that's another 20-30 minutes.  After those two steps are done, it is just a matter of combining ingredients and filling the tart shell, rolling a top crust, and baking for 30 minutes. 

      I used the 6" tart pan for this and for that you need about 1/4 of the whole recipe for the filling as that is what I made and it seemed to work well.  The result is absolutely delicious!
      I made it for lunch with a salad and Mark was happy with it.  I really liked it and was surprised at how light the filling is as for some reason, I thought it would be heavy, it's not.  The crust is nice and flaky, melts in your mouth.  Definitely a repeat.    

      If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting the Breads, with the blogroll here.