200 grams puff pastry
130 grams ricotta cheese
130 grams creme cheese
2 tablespoons parmesan cheese
Preheat the oven 400° F.
With the potato peeler slice thinly carrots and zucchini.
In a bowl whisk together ricotta cheese, creme cheese, egg, parmesan cheese, salt and pepper.
Line a 24 centimeter pie plate with wax paper, place the puff pastry dough inside, fitting onto the edge of the pie plate.
Add the creamy filling to the pie crust
and prepare the vegetables departing from the edge
to the center.
Turn over the excess puff pastry dough and pinch to form the border.
Bake for approximately 20 minutes or until the pie crust border is golden.