Ricotta and Roast Tomato Pies With Spinach and Bean Salad Recipe

Name: Ricotta and Roast Tomato Pies With Spinach and Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g sweet potatoes (orange chopped); 1 sheet puff pastry (25% reduced fat thawed); 100 g low-fat ricotta (fresh); 1 egg (50 grams); 80 g peas (frozen 1/2 cup); 3 tablespoons Italian parsley (fresh shredded); ground black pepper; 200 g cherry tomatoes (halved); cooking spray; 2 teaspoons balsamic vinegar; 40 g Baby Spinach (leaves 4 cups); 425 g cannellini beans (rinsed and drained); 1 carrot (peeled into long ribbons); 1 lebanese cucumber (peeled into long ribbons)

Servings: persons

300 g sweet potatoes (orange chopped)
1 sheet puff pastry (25% reduced fat thawed)
100 g low-fat ricotta (fresh)
1 egg (50 grams)
80 g peas (frozen 1/2 cup)
3 tablespoons Italian parsley (fresh shredded)
ground black pepper
200 g cherry tomatoes (halved)
cooking spray
2 teaspoons balsamic vinegar
40 g Baby Spinach (leaves 4 cups)
425 g cannellini beans (rinsed and drained)
1 carrot (peeled into long ribbons)
1 lebanese cucumber (peeled into long ribbons)

1
Preheat ven to 190C (fan forced).
2
Steam the sweet potato for 8 to 10 minutes or until tender and transfer to a bowl and mash and set aside.
3
Cut pastry sheet into 4 squares and use to line 4 x 3cm deep, 8.5cm loose bottomed, fluted tart tins.
4
Put on a baking tray and line each pastry case with baking paper and fill with raw rice and blind bake for 7 to 10 minutes or until pastry is light golden.
5
Reduce oven temperature of 180C fan forced and remove paper and rice.
6
Add ricotta and egg to sweet potato and whisk well and then stir in peas and 2 tablespoon of the parsley and season with pepper and spoon into pastry cases, pressing mix down.
7
Line a small oven proof dish with baking paper and add tomato and spray generously with cooking spray.
8
bake pies for 15 minutes and then add tomatoes to oven and bake for a further 15 minutes or until tomato softens.
9
Add remaining parsley and vinegar to tomatoes and toss to combine.
10
Spinach and Bean Salad - Put al the ingredients in a large bowl and toss.
11
To serve put pies on plates and top with tomatoes and serve with the salad.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 300 g sweet potatoes (orange chopped), 1 sheet puff pastry (25% reduced fat thawed), 100 g low-fat ricotta (fresh), 1 egg (50 grams), and more.

Yes, Ricotta and Roast Tomato Pies With Spinach and Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ricotta and Roast Tomato Pies With Spinach and Bean Salad

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