Informations supplémentaires
35 min.
|
849 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Chop the garlic, the parsley and the swiss chard stems. Cut half of the zucchini into cubes and the rest into ribbons, using a vegetable peeler. Cut the swiss chard leaves into pieces. Zest the lemon and cut it in half.
2. Toast the pine nuts
In a pan over medium heat, toast the pine nuts for 3-4 minutes. Once colored, transfer immediately to a bowl so as not to burn them.
3. Cook the vegetables
In the same pan, add a drizzle of olive oil. Cook the swiss chard stems and the zucchini cubes for 4-5 minutes. Add the garlic and the swiss chard leaves. Cook for another 2-3 minutes. Season with salt and pepper.
4. Make the mix
In a bowl, combine the cooked vegetables, the lemon zest, the juice of half a lemon, the pine nuts, the parsley and half of the ricotta and the crumbled feta.
5. Assemble and cook in the oven
Top the puff pastry with the vegetable and cheese mixture. Add the zucchini ribbons and the rest of the ricotta. Fold back the sides of the dough. Cook in the oven for 20-22 minutes.
6. Plate your dish
Serve the flaky corsican pie and add a drizzle of olive oil. Bon appétit!
1unitPuff pastry
1unitZucchini(s)
100gSwiss Chard
60mlRicotta Cheese
1unitGarlic Clove(s)
1unitFresh Italian Parsley
40gFeta Cheese
1unitLemon
15mlPine Nuts
What you need
Baking sheet, pan, bowl.
849 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
64g
21%
fat
59g
91%
cholesterol
34mg
11%
fiber
4g
16%
protein
19g
saturated
18g
90%
sodium
634mg
26%
sugar
7g
trans
0g