Ricotta cheese can be fairly bland, so taste the filling and season well before putting the pie in the oven. The basil contributes to the mouth-watering aroma.
Serves 8 – 10
• 400 g (715 ml) cake flour
• 200 g (220 ml) butter, diced
• 1 egg yolk
• 75 ml cold water
Blitz the flour and butter in a food processor. Add the egg yolk and water and blitz again to make a dough. Remove from the food processor and wrap in cling film. Let dough rest for about 30 minutes in the fridge. Meanwhile make the filling.
• 800 g ricotta cheese
• 2 garlic cloves, finely chopped
• 1 egg, whisked
• handful fresh basil leaves, finely chopped
• 100 g pitted black olives
• 100 g pitted green olives
• salt and freshly ground black pepper
• 1 large yellow tomato
• 2 large red tomatoes
• 1 egg, whisked, for brushing the pastry
Heat oven to 200 °C. Put ricotta cheese in a large mixing bowl. Add garlic, egg, basil and olives and mix well. Season with salt and pepper. Remove pastry from the fridge and on a floured surface roll out a large circle about 35 cm in diameter. Put the pastry circle on a large baking sheet lined with baking paper. Spoon filling on pastry, leaving a 5 – 6 cm pastry edge clear. Slice tomatoes and arrange on top of filling.
Season tomatoes with salt and pepper. Fold the pastry edge over the filling. Brush pastry with whisked egg and bake for 1 hour. Remove and serve hot
When we hear the word ‘pie’ most of us think of pastry with a meat filing. But these recipes prove pies with vegetables are equally delicious.
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Edition SARIE FOOD April / May 2014 | Story Tasty veggie pies | Recipe Open tomato and ricotta pie