Ricotta and Tomato Pie
Description
The pastry is simple and quick to prepare. To make the ricotta and tomato pie, start with the dough. To prepare the dough, rub together the butter and salt, then add the egg and mix. Next, add baking powder and flour. Knead the dough. Then place the dough into a baking pan, flatten it and form the edges. On the dough, spread the filling made from ricotta, parsley, egg, cheese, and pepper. Arrange tomato slices on top of the filling. Sprinkle with cheese and bake in the oven. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Wash the tomatoes, remove the stems, and if you're not feeling lazy, dip them in boiling water and peel off the skin. Then slice them into rounds and place them on paper towels to drain excess liquid. You can buy ready-made pie crust—either shortcrust or puff pastry will work. Alternatively, you can make it yourself. Rub the butter with salt, add the egg, then mix in the baking powder and flour. Transfer the dough into a greased or parchment-lined baking pan, forming edges.
- 2
Step 2
2. Preheat the oven to 190 degrees. By the way, you can sprinkle the tomatoes with a bit of salt so they release all their liquid. Meanwhile, mix ricotta, chopped parsley, half of the "Parmesan", egg, and black pepper in a bowl. Optionally, you can brush the bottom of the pastry "basket" in the baking dish with a spoonful of pesto. Spread the filling evenly over the pastry. Top with tomato slices, basil leaves, and sprinkle everything with grated cheese.
- 3
Step 3
3. Bake for 30-40 minutes in a preheated oven, or until the crust is cooked through and the filling begins to bubble. Let the pie rest, then serve.
- 4
Step 4
4. The ricotta and tomato pie is ready!