Ingredients

The following ingredients have 6 Servings
  • 1 pie crust
  • 1 tablespoon salted butter
  • 1 tablespoon olive oil
  • 2 cups sliced sweet onion (about 1 large onion)
  • 1/2 cup ricotta cheese
  • 1 teaspoon lemon zest
  • 1 teaspoon salt
  • 1 zucchini (sliced thin with mandolin or spiralized)
  • 1 yellow squash (sliced thin with mandolin or spiralized)
  • 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon black pepper
  • 10 cherry tomatoes (halved)
  • 1 egg (beaten)

Instruction

  • In a large skillet over low heat, melt butter with olive oil.
  • Add sliced onion and cook about 20-25 minutes, stirring occasionally. When it begins to brown nicely it is done.
  • Preheat oven to 375 degrees F.
  • Place circle of refrigerated pie dough on a lightly floured piece of parchment paper to line a cookie sheet or pizza stone
  • In a small bowl, mix ricotta, lemon zest and ¼ teaspoon salt together.
  • Spread evenly over pie dough making sure to leave about a 2” border. This will be the crust that is turned over the mixture prior to baking.
  • Take the slices of zucchini and yellow squash and place on filling, overlapping in circles starting from the outside and working in. I made my pattern alternate between the zucchini and yellow squash.
  • Sprinkle with thyme leaves, black pepper, and remaining salt.
  • Take caramelized onions and smooth over top of squash.
  • Add halved tomatoes over the onions.
  • Fold the 2” edge of dough over some of the filling. It will only cover a small portion.
  • Brush the crust with a mixture of the beaten egg with about a teaspoon of water.
  • Bake 45 to 50 minutes or until squash is soft and crust has browned.