Pie with ricotta and tomatoes
If You are unable to buy none of the above cheeses, you can use the cheese.
It must RUB through a sieve, and then the recipe.
Thanks to the tomato pie is not dry.
The number of ingredients is obtained 10-12 servings.
It must RUB through a sieve, and then the recipe.
Thanks to the tomato pie is not dry.
The number of ingredients is obtained 10-12 servings.
Ingredients
dough:
- 50 g butter or margarine
- 1 egg
- 0.5 teaspoon of salt
- 1 tsp. baking powder (or 0.5 teaspoon of hydrated soda)
- 150-200 g flour
filling:
- 250 g ricotta (or Almette, Buko, Philadelphia)
- Basil (or any herbs to taste)
- 15-20 tomatoes or 3-4 regular tomatoes
Preparation
Prepare the dough.
Oil RUB with salt.
Add the egg, stir.
Add baking powder and flour, knead the dough.
Put the dough in the form (I have a form with a diameter of 20 cm), smooth, to make the bumpers.
For the dough put the baking paper.
Pour the peas or beans, smooth (this is to ensure that the dough is evenly cooked and the crust is not deformed).
Place in a preheated 180 degree oven, bake for 20-25 minutes.
After cooking the beans to remove (you can use next time for baking).
In a blender put the ricotta and Basil.
To mix.
If there is no blender can Basil finely chop and mix with ricotta.
The tomatoes cut into 2 parts (regular tomatoes cut into slices).
Put the filling over the cooled cake.
For the filling put the tomatoes.
Bon appetit!
