Ricotta and tomato pie is an unusual dish. It is very simple to prepare. Tomato lovers will love it. If you were unable to buy ricotta, then you can replace it with cottage cheese, but it must be passed through a sieve.
Dough:
- 75 g margarine or butter;
- 1 egg;
- 0.5 tsp salt;
- 0.5 tsp slaked soda or 1 tsp. baking powder;
- 200-250 g flour.
Take oil and rub it with salt. Add the egg and mix well. Add flour and baking powder, knead the dough. Put the dough into a mold, flatten, make bumpers. Place baking paper on top of the dough. Sprinkle in beans or peas, flatten.
Put in an oven preheated to 180 degrees, bake for 25-30 minutes.
When the cake is ready, you need to remove the paper and peas with beans.
Filling:
- 300 g ricotta;
- basil or any greens to taste;
- 4-5 regular tomatoes or 20-22 cherry tomatoes.
Put ricotta and basil in a blender, stir. If you don't have a blender, you can finely chop the basil and mix with the ricotta. Cut regular tomatoes into circles, and cut the cherry into 2 pieces. Place the filling on the cooled crust. Place the tomatoes on the filling.
