Rice and Zucchini Savory Pie (Torta di Riso e Zucchine)

Ingredients

• 1300 g all-purpose flour (farina 00)(300g)
• 2150 g water(150g)
• 36 g salt(6g)
• 430 g extra virgin olive oil(30g)
• 55 zucchini (small)(400g)
• 6300 g cooked rice or risotto(300g)
• 73 eggs(150g)
• 880 g creamy cheese (such as tomini, ricotta, or similar)(80g)
• 9100 g Parmesan cheese(100g)
• 101 teaspoon black pepper(2g)
• 111 onion(80g)
• 122 tablespoon herbs (such as parsley or chives)(6g)
• 132 tablespoon olive oil (for greasing and brushing)(27g)
• 141 tablespoon semolina flour (for dusting)(10g)
• 151 teaspoon flaky salt(5g)

Instructions

1. 1Prepare the dough: In a bowl, mix the flour, salt, water, and olive oil until a smooth dough forms. Knead for about 5 minutes. Cover and let rest while preparing the filling.
2. 2Slice the zucchini and onion. In a pan, heat a little olive oil and sauté the onion until golden.
3. 3Add the zucchini and a pinch of salt. Cook for about 5 minutes, stirring, until just tender but still slightly crisp. Set aside to cool.
4. 4In a large bowl, combine the cooked rice, eggs, creamy cheese, Parmesan, black pepper, and chopped herbs. Mix well.
5. 5Add the sautéed zucchini and onion to the rice mixture and stir to combine.
6. 6Preheat the oven to 200°C (fan-forced).
7. 7Roll out the dough on a floured surface until very thin.
8. 8Grease a baking pan with olive oil and dust with semolina flour.
9. 9Transfer the dough to the pan, letting the edges hang over.
10. 10Spread the rice and zucchini filling evenly over the dough.
11. 11Fold the overhanging dough edges over the filling, leaving the center exposed or loosely covering.
12. 12Brush the surface with olive oil and sprinkle with flaky salt.
13. 13Bake in the lower part of the oven for 10 minutes, then move to the middle rack and bake for another 30 minutes, until golden and set.
14. 14Let cool slightly before slicing and serving.