Zucchini and carrots vegetarian pie

Ingredients

200 grams puff pastry

3-4 carrots

3-4 zucchini

130 grams ricotta cheese

130 grams creme cheese

1 egg

2 tablespoons parmesan cheese

pinch of salt and pepper
Preparation

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.

1.