The savory pie with ricotta and cherry tomatoes is a simple, quick, and tasty rustic dish, ideal as a main course for everyday dinners or as an appetizer on special occasions. It is a vegetarian variant of the savory pie with asparagus and bacon. A perfect recipe also for those with intolerances, because it contains no eggs.
It’s really prepared in just a few minutes and is perfect for saving dinner. Great both hot and cold, it is made with round puff pastry, but rectangular will also work just fine. It is then filled with ricotta quickly mixed with some pecorino cheese and cherry tomatoes cut in half. A generous sprinkle of oregano and into the oven it goes! Curious to discover how to prepare it? Then let’s head to the kitchen, because the savory pie with ricotta and cherry tomatoes will be ready in a click!
If you are interested in other recipes for tasty rustic dishes, also read:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 472.59 (Kcal)
- Carbohydrates 33.05 (g) of which sugars 5.29 (g)
- Proteins 13.14 (g)
- Fat 32.26 (g) of which saturated 8.37 (g)of which unsaturated 20.31 (g)
- Fibers 1.91 (g)
- Sodium 1,012.76 (mg)
Indicative values for a portion of 147 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 sheet puff pastry (round)
- 1 cup ricotta
- 1 cup cherry tomatoes
- 1/4 cup grated parmesan
- 1 tbsp milk
- 2 tsp extra virgin olive oil
- salt (to taste)
- pepper (to taste)
- dried oregano (to taste)
Tools
- Baking Dish
- Bowl
- Cutting Board
- Knife
Steps
First, wash the cherry tomatoes under water and dry them with paper towels. Then cut them in half and set them aside. For this recipe, I recommend using not too large cherry tomatoes. In a bowl, mix the ricotta with the grated cheese and milk. Season with salt and pepper and stir until you get a cream.
Next, unroll the puff pastry and place it in the baking dish with its parchment paper. Adjust the edges, prick the bottom of the pastry, and spread the ricotta cream you prepared earlier. Distribute the cherry tomatoes and fold the edges of the pastry towards the center. Add plenty of oregano and a drizzle of oil. Then brush the edges with a little more oil to achieve colored edges and give crispness.
Bake the rustic pie in a preheated oven at 356°F with fan function for 30 minutes, or until the pastry is golden, and serve.
Storage and tips for the savory pie with ricotta and cherry tomatoes
The ricotta and cherry tomato rustic pie is best enjoyed immediately. However, it can be stored in the refrigerator in a container with a lid for 1 or 2 days. If necessary, it can be reheated for a few seconds in the microwave or in an air fryer.
FAQ Questions and Answers for the savory pie with ricotta and cherry tomatoes
What can I substitute for ricotta?
You can use robiola or another fresh spreadable cheese instead of ricotta.
