6 servings
Prep: 30 mins,
Cooking: 40 mins
Serve as a light lunch with a chilled glass of sauvignon blanc and you're golden!
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Ingredients (11)
For the pastry:
140 g | flour — all-purpose |
70 g | butter — cold, cubed |
3 - 4 Tbs | water |
1 | salt and freshly ground black pepper |
For the filling:
200 g | courgettes — sliced or grated |
60 g | ricotta cheese — crumbled |
1 Tbs | fresh mint — chopped |
2 | eggs — lightly beaten |
75 ml | cream |
75 ml | milk |
1 | salt and freshly ground black pepper |
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