Recipe by Monti Carlo
7 cup food pro
8 inch cast iron skillet
Pie dough, rolled out, chilled, and ready to bake
2 green zucchini
2 yellow summer squash
1 heirloom beefsteak tomato
1 spanish onion
1 red cubanelle or red bell peppers
1/2 tablespoon garlic, minced
1/4 teaspoon red pepper flakes
4 tablespoons evoo
1 avocado, sliced
2 cups ricotta
1 cup grated parmesian
2 egg yolks
juice and zest from one lemon
1 cup finely chopped summer herbs (cilantro, mint, chives, italian parsley)
salt and fresh ground pepper
Preheat oven to 450.
Mince garlic and steep in olive oil with red pepper flakes.
Slice the veggies into 1/8” slices with food pro slicing blade
Layer on a paper towel lined sheet pan and sprinkle with salt. Tpp with paper towels.
Chop fresh herbs with food pro.
Mix ricotta and parm cheeses with yolks, lemon juice, zest, and herbs. Reserve cheese.
Roll out the pie dough and fold into a greased cast iron skillet.
Dock the dough and dot with reserved ricotta.
Pat the veggies dry with paper towels.
Brush with garlic oil and sprinkle with salt and pepper.
Arrange veggies in 2 circles in the cast iron skillet building from the center out.
Drizzle with more salt, pepper and a touch of olive oil.
Fold edges of dough over veggies.
Brush with egg wash.
Bake at 450 for 15 minutes, lower temp to 350 and bake for 20 minutes more.
Top center of pie with avocado and blossoms and bake til crust is golden brown, about 10-15 minutes more.