Zucchini and ricotta pie

Directions

1. Sift the flour into a bowl, add the oil, the water and the salt and mix to a firm dough. Knead the dough gently on a floured surface and wrap in cling film. Put in the fridge for half an hour.
2. preheat the oven to 180 °C (356 F). Wash zucchini and grate 2 of them into a bowl. Add ricotta, salt, pepper, milk and stir. Cut ham slices into stripes and add them to the mix. Cut the cherry tomatoes and the remaining half zucchini into thin slices and keep aside to decorate the pie.
3. Roll out the shortcrust on a sheet of greaseproof paper until it is the thickness of 2-3 millimeters and then transfer the sheet in a baking pan of 26-27 cm in diameter. Pour the filling in the baking pan and add the zucchini and cherry tomatoes slices on the top. Sprinkle with sesame seeds and bake in the oven for 40 minutes or until the shortcrust is golden-brown.