Ingredients:

Directions:

Preheat oven to 375

Remove the puff pastry from the freezer - it takes about 40 minutes to unthaw - take this time to prepare the remaining ingredients.

Grate the zucchini, place in a strainer add half a teaspoon of salt and mix it lightly with your hands. Put the strainer over a bowl and allow it to drain, this will remove the excess water in the zucchini.

Next add the eggs, ricotta cheese and goat cheese to a mixer. Mix on medium speed for a couple of minutes until well incorporated. Add the salt, pepper and Sriracha sauce and give it another whirl. Put the mixture into the refrigerator.

Dice the onion and carrot. Heat a small saute pan over medium heat and saute the vegetables for about 5 minutes, remove from heat and allow to cool.

Squeeze the remaining water out of the zucchini, add to the custard mixture along with the onions and carrot.

Roll the puff pastry to fit your pie plate. Place in the plate and prick the bottom of the dough with a fork in several places. Pour the custard into the pie plate. Place in the preheated oven. Bake for 40-45 minutes or until the middle is set and a knife inserted into the center comes out clean.

Note: The corners of the pastry will drape over the sides, you can trim them, fold them over or leave as is – I just left it as it was to keep it rustic. If the crust begins to get too dark, cover the edges of the pie crust with foil. You can also substitute a pre-made pie crust for the puff pastry, however you’ll still need to watch the edges to make sure the crust doesn’t get too brown.


Source: bowl-me-over.com