How to cook
Gather up all the crumbs and form a ball. Wrap them in a plastic bag and cool in the fridge for 1 hour. Heat the oven.
Pour in the wine and let it simmer for 10 min. Mix the ricotta, eggs, thyme, salt and pepper. Roll out a dough 3/16 thick onto a floured counter. Place it in the prepared pie form, cutting off the excess around the edges.
Pierce the top all over with a fork. Arrange the vegetables in the dough and pour the ricotta mixture over them. Bake 25-35 min, until the color changes to golden brown.