Tortino di zucchine, tonno e ricotta
Savory pie with zucchini, tuna and ricotta cheese
Savory pie filled with zucchini, tuna and ricotta cheese is a tasty recipe of ours. Serve it as one-plate meal or, sliced, in your Sunday brunch.
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- 8 zucchini (courgettes)
- 4 leeks
- 1 fresh young onion
- Some sprigs fresh flat-leaf parsley
- 1 tablespoon dried chives
- 1 teaspoon dried marjoram
- 1 1/2 tablespoon extra virgin olive oil
- 230g (8 ounces) ready-to-cook puff pastry
- 1 160g (5.6 ounces) can tuna in oil
- 250g (8.8 ounces) ricotta cheese
- Salt
- Time:
preparation: 30 minutes
cooking: 90 minutes
total: 2 hours - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 256 (kCal) 13 % GDA (*) - 1070 (kJ)
Protein: 12.0 (g) 24 % GDA
Total fat: 14.7 (g) 21 % GDA
Total carbohydrate: 19.3 (g) 8 % GDA
Sugars: 9.5 (g) 11 % GDA
Trim the ends of courgettes, wash, remove all the seeds and cut into small pieces. Put them in a saucepan.
Clean and wash parsley. Clean, wash and slice leeks and onion. Chop very well the onion, leeks and parsley and add to courgettes together
with marjoram, chives, 1 tablespoon olive oil and 1 litre (35 fl oz - 4 1/2 C) water. Season to taste with salt
and cook over a medium heat, half-covered, stirring now and then. Keep on cooking until cooking juice is very well retired.
The mixture must be dry.
Let the mixture cool and then add ricotta cheese and tuna, well drained and crumbled with a fork. Stir very well in order to obtain
an homogeneous mixture. Taste to control salt.
Preheat oven to 200°C (400°F). Line up an oiled shallow oven dish with puff pastry, overlapping the edges. Prick the base
with a fork. Fill up with the mixture and refold the excess of puff pastry over the surface. Bake for about 30 minutes or until
puff pastry is golden.
You can serve it cool or warm.
Note
- - If you prepare this pie in summer, you can use fresh aromatic herbs.
- - You can serve this pie as one-plate meal accompanied by a seasonal salad or you can prepare it for a buffet or for an afternoon snack with your friends.
What's the right wine for " Courgette, tuna and ricotta cheese pie " ?
Our suggestion is: Riviera Ligure di Ponente Vermentino (white wine from Italy)
