The final recipe I made for the Savory Tarts and Pies section of the Modern Baker Challenge was zucchini and ricotta pie.
This was a fairly straightforward recipe. I began by shredding the zucchini in the food processor, then putting it in a strainer set over a bowl. The shredded zucchini was quite wet, and I expected to see quite a bit of water draining off, so I was surprised that, after half an hour, not a single drop had collected in the bowl. I looked at the recipe and quickly realized the problem.
After mixing the zucchini with salt (duh!) and returning it to the strainer, a lot of water began dripping from the zucchini within a few minutes. I let the zucchini drain for about an hour, then rinsed it and squeezed it dry.
Meanwhile, I sautéed onion in olive oil until it became soft and translucent. Then I added the zucchini and cooked it low and slow for about 20 minutes.
After the zucchini had softened and cooked down quite a bit, I scraped it and the onions into a bowl and seasoned it well with salt and pepper. Next, I added ricotta, eggs, chopped parsley, and grated Parmigiano-Reggiano, mixing well after each addition. I poured the filling into the crust and smoothed it out.
I put on the top crust, then trimmed the crusts even with the pan. I baked the pie for 30 minutes at 375°F, until the crust was golden and the filling set.
I cooled the pie in the pan on a rack, then removed it from the pan to serve.
This was a nice pie with which to finish off this section. It was creamy, cheesy, and savory, and was good not only the day it was made but also for lunch the next day.
So, that’s it for the savory tarts and pies. Stay tuned for some sweet stuff!