Pie With Ricotta Cheese And Tomatoes – a delicious recipe with pastry, cheese, Greek yoghurt, tomatoes, eggs, Parmesan. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Wash and cut tomatoes in half, put them in a bowl with a little oil, salt and pepper and keep aside.
2
Preheat oven to 200u00b0C.
3
Lies the pastry with parchment paper under her on a baking sheet, or if you want you can leave it round like I did, cut a rectangle for the scraps of dough and prepare snacks.
4
Repeatedly teases the base of pastry with a fork.
5
Mix together the ricotta, yogurt, eggs, Parmesan cheese, dried herbs, salt and pepper until mixture is lump free.
6
Cover it on the pastry leaving 2 cm from the edge.
7
Arrange the tomatoes over ricotta mixture pressing it lightly drizzle with oil and bake for 20-25 minutes until the filling is firm and the pastry is golden.
392
kcal
Calories
26
g
Fat
12
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 box puff pastry, 1 3/4 cups cheese, 3 1/4 tablespoons Greek yoghurt, 10 cherry tomatoes, and more.
Yes, Pie With Ricotta Cheese And Tomatoes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
