Corsican pie with zucchini flowers

Name: Corsican pie with zucchini flowers
Total time: 3600 s
Yield: Serves 4 servings
Cuisine: British
Ingredients: 2 tbsp olive oil, plus extra for brushing; 1/2 small red onion, thinly sliced (about 85 g); 3 celery stalks and leaves, thinly sliced (about 220 g); 8 large Swiss chard leaves, white stalks discarded, coarsely chopped (about 175 g); 2 cloves garlic, thinly sliced; 2 tbsp torn mint leaves; 2 tbsp chopped flat leaf parsley; 2 tsp chopped sage; 75 g crumbled feta; 50 g finely grated pecorino; 15 g pine nuts, lightly toasted; Grated zest of 1 lemon; 350 g all butter puff pastry; 100 g ricotta; 6-7 zucchini flowers, cut in half lengthwise if large, or 6 to 7 long, shaved strips of raw zucchini (optional); 1 egg, lightly beaten; Salt and black pepper to taste

Santy Coy @chefsantycoy

Gold Coast, Australia

Yottam Ottolenghi’s recipe

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Santy Coy @chefsantycoy

Gold Coast, Australia

Yottam Ottolenghi’s recipe

Saved

Ingredients

1 hour

Serves 4 servings

2 tbspolive oil, plus extra for brushing
1/2small red onion, thinly sliced (about 85 g)
3celery stalks and leaves, thinly sliced (about 220 g)
8large Swiss chard leaves, white stalks discarded, coarsely chopped (about 175 g)
2 clovesgarlic, thinly sliced
2 tbsptorn mint leaves
2 tbspchopped flat leaf parsley
2 tspchopped sage
75 gcrumbled feta
50 gfinely grated pecorino
15 gpine nuts, lightly toasted
Grated zest of 1 lemon
350 gall butter puff pastry
100 gricotta
6-7zucchini flowers, cut in half lengthwise if large, or 6 to 7 long, shaved strips of raw zucchini (optional)
1egg, lightly beaten
Salt and black pepper to taste

Saved

Steps

1 hour

1

Place the olive oil in a large sauté pan over medium high heat and sauté the onion, celery, chard, garlic, mint, parsley, and sage. Cook, stirring continuously, for 15 minutes until the greens have wilted and the celery has softened completely.
2

Remove from the heat and stir in the feta, pecorino, pine nuts, lemon zest, 1/4 tsp salt and a hearty grind of black pepper. Leave aside to cool.
3

Preheat the oven to 220ºC.
4

Roll out the pastry 1/8 thick - 3 mm thick, then cut it into a circle about 12 inches - 30 cm in diameter. Place on a baking sheet lined with parchment paper.
5

Spread the filling out on the pastry, leaving a 1 1/4 inch / 3 cm border all the way around.
6

Dot the filling with large chunks of ricotta and top with zucchini flowers. Bring the pastry up around the sides of the filling and pinch the edges together firmly to form a secure, decorative lip over the edge of the tart.
7

Alternatively, press with the tines of a fork. Brush the pastry with egg and refrigerate for 10 minutes.
8

Bake the pie for 30 minutes, until the pastry is golden and cooked on the base.
9

Remove from the oven and brush with a little olive oil.
10

Serve warm or at room temperature.

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Santy Coy @chefsantycoy

on November 23, 2021 15:57

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!