Preparation:
1. Dice the pears and add to the ricotta.
2. Mix the zucchini in a mixer, add and mix well, store in the fridge.
3. Shortcrust pastry: with a little flour, sugar, yeast and vanilla.
4. Then add the butter, eggs and knead a sandy dough.
5. Mix the mass and bake at 160° for 40 minutes.
