Corsican pie with zucchini flowers

Name: How to cook Corsican pie with zucchini flowers - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4 servings
Cuisine: Us

Introduce

Chef :

Santy Coy

Corsican pie with zucchini flowers

Yottam Ottolenghi’s recipe

Ingredient

Food ration :

Serves 4 servings

Cooking time :

1 hour

2 tbsp

olive oil, plus extra for brushing

1/2

small red onion, thinly sliced (about 85 g)

celery stalks and leaves, thinly sliced (about 220 g)

large Swiss chard leaves, white stalks discarded, coarsely chopped (about 175 g)

2 cloves

zucchini flowers, cut in half lengthwise if large, or 6 to 7 long, shaved strips of raw zucchini (optional)

Cooking instructions

* Step 1

Place the olive oil in a large sauté pan over medium high heat and sauté the onion, celery, chard, garlic, mint, parsley, and sage. Cook, stirring continuously, for 15 minutes until the greens have wilted and the celery has softened completely.

* Step 2

Remove from the heat and stir in the feta, pecorino, pine nuts, lemon zest, 1/4 tsp salt and a hearty grind of black pepper. Leave aside to cool.

* Step 3

Preheat the oven to 220ºC.

* Step 4

Roll out the pastry 1/8 thick - 3 mm thick, then cut it into a circle about 12 inches - 30 cm in diameter. Place on a baking sheet lined with parchment paper.

* Step 5

Spread the filling out on the pastry, leaving a 1 1/4 inch / 3 cm border all the way around.

* Step 6

Dot the filling with large chunks of ricotta and top with zucchini flowers. Bring the pastry up around the sides of the filling and pinch the edges together firmly to form a secure, decorative lip over the edge of the tart.