Corsican Pie With Zucchini Flowers | Yotam Ottolenghi

Saute onions, celery, charred garlic, mint, parsley, and sage in a bit of olive oil for about 15 minutes until the greens are wilted.

Remove from heat and add feta cheese, pine nuts, lemon zest, and salt to the sautéed mixture.

Roll out pastry as thin as possible, about 3-4 millimeters thick.

Use a sharp knife to cut the edges of the pastry, making it loosely shaped for a free-form tart.

Fill the pastry with the sautéed mixture, leaving a little edge for the filling to be held by the pastry.

Lightly brush the edges of the pastry with egg to help it stick.

Fold the edges of the pastry over the filling and press down to hold it in place.

Brush some egg over the edges of the pastry again.

Add small bits of ricotta over the filling.

Cut courgette flowers in half and place them on top of the filling.

Bake in the oven at 220 degrees Celsius for about 30 minutes.

Sprinkle lightly with pistachios before serving.

Spice Level:

Allergens