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Tartelette with zucchini, ricotta and pecorino

Ingredients • 1 tomato • 2 zucchini • 3 dried tomatoes • 200 g ricotta • 3 sprigs of parsley • 50 g of grated pecorino • 1 roll of puff pastry • salt

Preparation Preheat the oven to 230 ° C Wash the vegetables. Cut the tomato in dices, salt them and let them drain for 30 min. Meanwhile, cut the zucchini into thin slices and the tomatoes in small pieces. Add this to the ricotta cheese and mix well. Wash the parsley, take off the leaves. Incorporate them into the ricotta as well as half of the pecorino. Add the diced tomato and mix well. Check the seasoning and salt if necessary. Unroll the puff pastry and cut out some discs of 8 to 10 cm in diameter. Sprinkle with some sesame seeds if desired. Put a layer of the preparation of ricotta on the dough, then divide the zucchini on top and sprinkle with the rest of the pecorino. Bake for 25 minutes and decorate with some fresh parsley leaves.


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