Rustic pie with zucchini and ricotta

Instructions

1. Preparation of the dough: Using a blender, grind the oats or homemade muesli to fine flour. Pour the flour, homemade muesli, salt, and olive oil into the blender bowl. Turn on the robot and while it is working, gradually pour the water. Stop the robot when the dough forms a ball. Spread the dough (0.3 mm thickness) between 2 sheets of baking paper and leave it in the fridge for 30 minutes.
2. Preparation of the filling: Remove the ends of the zucchini and then cut them into circles and cook for 2 minutes in a frying pan over a medium heat with 1 tablespoon of olive oil, just until softened. Add salt and set aside. In a bowl, crush 50 g. feta cheese with a fork, add the cottage cheese/ricotta, salt, thyme, pepper and stir.
3. Baking the pie: Place the dough on a sheet of baking paper, spread the cheese mixture on top, leaving a free edge of 3 cm. Spread the onion slices and zucchini on top and then fold the dough over the filling. Grease the edges of the dough with a little olive oil and bake in a preheated oven to 180°C (standard baking) for about thirty minutes. Add the rest of the crushed cheese and leave to cool on a wire rack.

• Servings : 6
• Ready in : 60 Minutes
• Course : Main courses
• Recipe Type : beef, Cakes, Pies and pastry, recipes for summer, Vegetables and site dishes
• Ingredient : Apple cider vinegar, Cottage cheese, Flour, Ground black pepper, Honey, Olive oil, Quiche, Red onion, Ricotta cheese, Salt, Thyme