Whey Crust, House Ricotta, Zucchini, Torn Herb Salad, and Balsamic Reduction.

In a large bowl, combine whey, flour, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add cold water as necessary to form a dough. Wrap in plastic and refrigerate for at least 30 minutes.

Prepare the Whey Crust

Preheat the Oven

On a floured surface, roll out the chilled dough into a circle and fit it into a pie dish. Trim the excess dough. Poke holes in the bottom with a fork.

Roll Out the Crust

Place the crust in the preheated oven and bake for 15 minutes, or until lightly golden. Remove from oven and allow to cool slightly.

Pre-bake the Crust

In a bowl, mix ricotta cheese, sliced zucchini, and season with black pepper. Spread the mixture evenly over the pre-baked crust.

Prepare the Filling

Bake the pie in the oven for 30-35 minutes until the zucchini is tender and the top is slightly golden.

Bake the Pie

In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and reduce until thickened, about 10 minutes. Allow to cool.

Make the Balsamic Reduction

In a bowl, mix torn basil and parsley. Drizzle with olive oil and season with salt and pepper to taste.

Prepare the Herb Salad

Allow the pie to cool for a few minutes before slicing. Serve slices topped with the herb salad and drizzled with balsamic reduction.

tomato pie

Recipe information

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