Ricotta and tomato pie

If you were unable to buy any of the above cheeses, you can use cottage cheese.
It must be rubbed through a sieve, and then according to the recipe.
Thanks to tomatoes, the pie is not dry.
From the specified amount of ingredients, 10-12 servings are obtained.

  • 50 g butter
  • 1 egg
  • 0.5 tsp salt
  • 1 tsp baking powder
  • 150-200 g flour


  • 250 g ricotta (or Almette, Buco, Philadelphia)
  • basil (or any greens to taste)
  • 15-20 cherry tomatoes or 3-4 regular tomatoes


Cooking the dough.
Grind the butter with salt.

Add egg.

Add baking powder and flour.
Knead the dough.

Put the dough into a mold (I have a mold with a diameter of 20 cm).
Make bumpers.

Put baking paper on the dough.

Sprinkle peas or beans.
Smooth out (this is done so that the dough is evenly baked and the cake is not deformed).
Put in an oven preheated to 180 degrees.
Bake for 20-25 minutes.
Remove beans after cooking (can be used next time for baking).

Put ricotta and basil in a blender.

If you don’t have a blender, you can finely chop the basil and mix with the ricotta.

Cut the cherry tomatoes into 2 pieces (cut the usual tomatoes into slices).

Put the filling on the cooled crust.

Put tomatoes on the filling.

Enjoy your meal!

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