Ricotta-squash pie

Ingredients for Ricotta-squash pie

Instructions for Ricotta-squash pie

To prepare the Ricotta-squash pie recipe, please follow these instructions:

Dissolve yeast in water, and add salt and oil. Stir in the flour a little at a time and knead the dough lightly and soft. Let the draw 1 hour. Average squashene in thin slices. Fry them lightly golden in olive oil in a pan together with the average chili. Sprinkle with salt and pepper. Let drip a bit of squashene in a sieve. Mix the ricotta with Emmental cheese and eggs. Beat the dough down, and roll it out onto a plate, placed on wax paper on a baking sheet. Scroll an edge up on tart bottom. Advantage squash pg ricotta mixture on dejbunden. Behind the tart at 180 ° for about 35 min. Serve if necessary. salad or bread.