Zucchini and Ricotta Open Pies with Olive Salsa

clock 20 minutes + 20 minutes bowl Serves 8


  • 2 sheets frozen puff pastry, thawed
  • 2 small zucchini/courgette, thinly sliced into ribbons
  • 4 Tbsp olive oil
  • 500g fresh ricotta
  • 1 cup grated pizza cheese
  • 2 eggs
  • 1/2 cup char-grilled pepper/capsicum strips
  • 300g cherry tomatoes
  • salad rocket leaves to serve
  • 1/2 cup pitted kalamata olives
  • 1/4 cup basil leaves
  • juice of 1/2 lemon
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  • 1. Preheat the oven to 200°C. Line two oven trays with baking paper.

  • 2. Cut each sheet of pastry into quarters. Lightly score a 2cm border around each square. Freeze for 5 minutes.

  • 3. Preheat a char-grill plate on high. Toss zucchini in oil and grill for 1-2 minutes each side until tender.

  • 4. In a bowl, combine ricotta, half the cheese and 1 egg. Season and mix well.

  • 5. Arrange pastry on the trays and spread ricotta mixture over the centre of each. Top with zucchini slices and red pepper strips. Sprinkle with remaining cheese.

  • 6. Spray tomatoes with oil. Season and add to tray with pastry.

  • 7. Brush pastry edges with remaining beaten egg. Bake for 12-15 minutes until pastry is puffed and golden, and tomato skins wrinkle.

  • 8. To make the salsa, combine all ingredients in a small bowl. Season with pepper.

  • 9. Serve pies topped with olive salsa and scattered rocket leaves with roasted tomatoes on the side.

  • Tip: If preferred, replace zucchini with thinly sliced baby eggplant and ricotta with light cream cheese or goat’s cheese

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