Savory Pie and Tart

This pastry dough may be made in advance and frozen after the fourth turn for up to 2 months. The final two turns should be completed immediately before using.

The pie dough may be made 1 day ahead and refrigerated, well wrapped in plastic, or frozen, up to 1 month.

This recipe make 1 1/2 times Martha’s Perfect Pâte Brisée (recipe page 647).

If yellow zucchini are unavailable, you can use all green zucchini to make this pie.

This delicate torta makes a lovely luncheon dish. Served with our Warm Bean, Snap Pea, and Tomato Salad (page 173), it is perfect for a springtime supper. To drain the ricotta cheese, place it in a fine sieve lined with cheesecloth, and set the sieve over a deep bowl; let stand at least 1 hour at room temperature.

To bake individual pies, use 6 10-ounce ramekins, and reduce cooking time to 20 to 30 minutes.

Season the chicken a day ahead so it has time to absorb the flavors.