How to Prepare Speedy Zucchine and prosciutto pastry pie

Zucchine and prosciutto pastry pie. Great recipe for Zucchine and prosciutto pastry pie. I added a bit of Philly to this, it turned out lovely. You could serve it with chips or a salad, whatever you fancy 😀 #onerecipeonetree #pie #pastry #Italian #dinner #mainmeal Mop the zucchini dices with a clean dishcloth or paper towel.

While the tarts are cooking, place the vinegar, oil, salt and pepper in a small bowl and mix to combine. Top the tarts with the squash, zucchini and lemon thyme. Clean the zucchini and cut them in half, lengthwise, then slice them. You can have Zucchine and prosciutto pastry pie using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Zucchine and prosciutto pastry pie

1. You need of Roll of puff pastry.
2. You need 1 of courgette washed and sliced.
3. It's 1 packet of prosciutto.
4. Prepare of Philadelphia with herbs.
5. It's of Egg to glaze.
6. You need of Olive oil.

Zucchini Savory Pie with Pancetta and Gorgonzola Fry zucchini in a pan with some pancetta or cubed bacon and very little oil (the fat released from the bacon is almost enough as is) Add some chopped green onion. Spread mixture into pie dough and finish with diced gorgonzola. Meanwhile, on a lightly floured surface, roll out the puff pastry to remove the creases. Continue layering the zucchini, ricotta, tomato sauce and bacon, ending with a layer of zucchini.

Zucchine and prosciutto pastry pie step by step

1. Heat oil in a pan. Fry courgette until golden brown on each side. Set a side. Preheat oven to 200.
2. Roll out pastry on to a baking sheet. Spread Philly on top. Add prosciutto and courgette on top.
3. Roll up into a sausage. Score with a knife and glaze with a beaten egg. Bake for about 25-30 minutes. Rest on a wire rack and serve 😊.

Cut off the corners to make a circle. Zucchini are still coming in (as they are wont to do), and we have MANY little butternut squashlings growing and starting to turn golden. I took two of the zucchini, trimmed the ends, quartered them lengthwise, and then chopped them to about a quarter-inch thickness. So I had a bunch of little pie-wedge shaped pieces. Clean the zucchini and cut them in half, lengthwise, then slice them.