Squash Blossom Ricotta Pie
INGREDIENTS
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For the Pie Dough:
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2 1/4 cups all-purpose flour, plus more for dusting
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1 teaspoon salt
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1/2 teaspoon sugar
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6 ounces unsalted butter, cold and cubed
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1/2 cup water, iced
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1 tablespoon lemon verbena leaves
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1 tablespoon rosie basil leaves
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1/2 tablespoon flowering thyme leaves
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For the Sliced Squash:
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2 medium (12 ounces) pattypan squash, thinly sliced using a mandoline
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1 medium (7 ounces) zucchini, thinly sliced lengthwise using a mandoline
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2 tablespoons salt
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For the Ricotta-and-Goat Cheese Filling:
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1/2 cup goat cheese
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1/2 cup ricotta
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1 tablespoon chives, finely chopped
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1 tablespoon lemon juice
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1/2 tablespoon lemon zest
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1/2 teaspoon black pepper
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1 egg
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1 garlic clove, zested
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Kosher salt, to taste
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For the Assembly:
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Pie dough
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Ricotta-and-goat cheese filling
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Patty pan squash slices, degorged squash blossoms
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Zucchini slices, degorged
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