Isn’t this an impressive looking dish?! I would have thought this would take a lot to make especially to make it look this good. After all, we eat first with our eyes but I found a great recipe and after reading through it, it’s really not that difficult. There’s a few things to do to make it go easier and that’s outlined in the recipe below.
So, next time you’re asked to bring a dish to any kind of dinner party or potluck try this dish!
Spiral Vegetarian PieCourse: Ordinary Recipes Made Gourmet
This recipe is from SkinnyMs
1 1/2 cups part-skim ricotta
1 cup parmesan grated
1/2 tsp. salt plus more for sprinkling (I like Kosher salt)
1/4 tsp. pepper plus more for sprinkling (I like lemon pepper)
1/4 tsp. nutmeg grated
1 round puff pastry dough store-bought (9-inch)
2 zucchini medium, thinly sliced lengthwise
3 carrots peeled, thinly sliced lengthwise
1 eggplant thinly sliced lengthwise
1 tbsp. extra virgin olive oil
- Preheat the oven to 375 degrees F.
- In a medium bowl, mix the ricotta, eggs, half of the Parmesan, salt, pepper and nutmeg.
- Place the puff pastry on a greased 9-inch baking pan then prick it with a fork.
- Pour the ricotta mixture on the dough.
- Make sure that the vegetable slices are of similar height before starting to put them in the pie.
- Starting from the outer edge, line the pie with the vegetables, one kind per line. Alternate with the other vegetables until you reach the central part.
- Once the pie is filled up, drizzle or brush the vegetables with extra virgin olive oil then sprinkle with salt, pepper and the remaining Parmesan.
- Bake in the oven for 1 hour in the middle rack. If you see that the pie is already brown before 1 hour, take it out of the oven, cover it with an aluminum foil and finish cooking it until the hour ends.