Pie With Ricotta Cheese And Tomatoes
- 1 box puff pastry
- 1 3/4 cups cheese
- 3 1/4 tablespoons Greek yoghurt
- 10 cherry tomatoes
- 2 eggs
- 4 3/4 tablespoons grated Parmesan
- dried oregano
- dried basil
- dried thyme
- salt reel
- freshly ground pepper
- oil
- Wash and cut tomatoes in half, put them in a bowl with a little oil, salt and pepper and keep aside.
- Preheat oven to 200u0b0C.
- 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.
- Repeatedly teases the base of pastry with a fork.
- Mix together the ricotta, yogurt, eggs, Parmesan cheese, dried herbs, salt and pepper until mixture is lump free.
- Cover it on the pastry leaving 2 cm from the edge.
- 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.
pastry, cheese, greek yoghurt, tomatoes, eggs, parmesan, oregano, basil, thyme, salt, freshly ground pepper, oil
Taken from www.yummly.com/recipe/Pie-With-Ricotta-Cheese-and-Tomatoes-1668036 (may not work)