Zucchini fine Pie with, Burrata-basil or soft sheep’s cheese-chives

For 1 pie

• 6 filo pastry sheets
• 1 piece of salted butter
• 2 organic zucchini
• 1 tbsp of honey mustard
• 1 tbsp of Riccota
• Olive oil
• Liquid honey
• Fleur de sel
• Ground pepper
• Burrata and basil
  or
• Soft sheep’s cheese and chives

Melt the piece of salted butter.
On a baking paper, place a filo pastry sheet.
Brush with melted butter and place another sheet on it.
Repeat until the sixth. For a lighter recipe, you may use an egg white, whipped with a fork, instead of melted butter.

In a bowl, mix the honey mustard and the ricotta cheese.
Spread on the last filo pastry sheet.

Cut the zucchini into rings and dispose them on the filo pastry.

Brush with a little bit of olive oil. Add salt and paper, and a drizzle of honey.
Bake in oven, 200°C (392°F), until the zucchini are soft and golden brown. (About 35 minutes).
Remove from oven, sprinkle with crumbled cheese (burrata or soft sheep’s cheese) and fresh chopped herbs (basil or chives).

Enjoy immediately or lukewarm, with a side salad.

Plates: Belle Ile @ Bernardaud

Special thanks @ ArTypique Galerie