ingredients

1 roll of broken dough
8 small purple artichokes
1 zucchini
1/2 small green pepper
1 late leek
300 g ricotta
nutmeg
5 cl of lemon juice
2 eggs
Olive oil

Steps

Step 1

Break the tail of the artichokes flush . Remove the excessively thick leaves, cut the tips 2/3 of the way up; cut the artichokes vertically in half. As you go, plunge them in water mixed with lemon. Cut the zucchini into sticks. Remove the green of the leek, separate, wash, cut the leaves. Break up the pepper.

2nd step

Heat 2 tbsp. of oil in a nonstick skillet, put the artichokes drained face cut under, add zucchini, leek and pepper, salt little. Cover, cook for 15 minutes over medium-low heat; stir from time to time. Open, take a short break. Let cool.

Step 3

Preheat the oven to 180 ° C (tea 4) . With the broken dough unrolled on his paper, line a deep pie pan 22-23 cm in diameter. Oil with a brush. Put the vegetables.

Step 4

Mingle ricotta, eggs, grated nutmeg, salt and pepper . Spread over the vegetables. Bake 30 minutes: the flan must be taken and browned.

tips

Variation: before you put the vegetables, you can cover the dough of parsed pancetta, stiffened in the pan without fat.
Can be served as an appetizer for 6 people.