Summer Spiral Pie
It swings, it slams, the vegetables are having a party for a super gourmet summer!
Portions 4 people
Print Recipe
Équipements
- Pie dish (23 cm)
- Mandolin (or a good knife)
Ingredients
For the pie dough
- 100 g Wholewheat flour
- 150 g of white flour
- 120 g of butter diced, cold
- 1 pinch of salt
- water cold
For vegetables
- 4 zucchini
- 4 carrots
- olive oil
- dried oregano to taste
- salt & pepper to taste
For the base
- 300 g ricotta cheese
- 100 g of liquid cream
- 5 tablespoon grated parmesan cheese
- 10 olives kalamata
- salt & pepper to taste
Instructions
For the pie crust
- In a bowl, mix the flour and salt. Add the butter and a dash of water.
- knead the dough (by machine or by hand) until it is uniform and soft, adding water as needed.
- Reserve 30 minutes in the refrigerator.
- After the resting time, roll out the dough with a rolling pin and fill the pie pan. Refrigerate again for 30 minutes (or more).
- Preheat oven to 200°C (400°F). Prick the dough with a fork and bake for 15 minutes.
For vegetables
- Using a mandolin (or a good knife) slice the zucchini and carrots into long strips.
- Put them in a bowl and sprinkle with olive oil. Add salt, pepper and oregano. Mix well to coat all the vegetable strips.
For the base
- In a bowl, mash the ricotta with a fork. Add the cream and mix well.
- Dice the olives. Add them to the cream with parmesan.
- Add salt and pepper and mix to obtain a homogeneous cream. Set aside in the refrigerator until the dough is ready.
For the assembly
- Once the pastry is pre-baked, pour the cream into the pie shell and spread it evenly.
- Roll up zucchini and place it in the center of the pie. This will be your "heart". Arrange the zucchini strips in a spiral, alternating with the carrot strips, around the "heart" of the pie. Squeeze the strips together and cover the entire surface of the pie.
- Cook for about 45 minutes for vegetables that are still slightly crisp, or for 1 hour for more tender vegetables.