If you’re short on ideas for lunch or dinner, here’s an easy and quick idea: the savory pie with ricotta and tomatoes. A recipe to also serve as an appetizer, a main course, or to enjoy at a rustic dinner with friends. So, let’s get down to business and see what we need to prepare it. I leave you below other recipes to try on hot summer days.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Savory Pie with Ricotta and Tomatoes
- 1 roll puff pastry
- 700 g tomatoes (green and red)
- 400 g ricotta
- 180 g grated Parmesan
- extra virgin olive oil
- basil
- salt
Steps for Savory Pie with Ricotta and Tomatoes
Usually, when I prepare recipes that call for a base like this, I make it myself, but today I was short on time, so I used a ready-made base I bought at the supermarket days ago. I always keep some in the fridge for any situation, and today it was very useful. So, unroll the puff pastry, place it in a round baking pan, cover it with more parchment paper, and fill it with dry lentils or beans. Bake at 392°F for 12 minutes.
After the time has passed, remove the parchment paper with the beans and continue baking for another 10 minutes.
Meanwhile, mix the ricotta with the Parmesan, finely chopped basil, salt, and, if desired, a pinch of pepper. Mix everything well until you get a cream.
Fill the puff pastry shell with the ricotta mixture and, with the help of a spatula, smooth the mixture evenly.
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Slice the tomatoes thinly, season them with oil and salt, and arrange them on the pie, filling every space. Add a drizzle of oil, some basil here and there, and fresh chives. Your savory pie is ready. If there are any leftovers, store them in the fridge in a tightly closed container.
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