Ricotta and Tomato Pie

Состав / Ингредиенты:

• Butter or margarine 50 grams
• Egg (one for the dough, one for the filling) 2 pieces
• Salt 1/2 teaspoon
• Baking powder (or baking soda with lemon juice) 1 teaspoon
• Flour 150-200 grams
• Ricotta (or Almette, Buko, Philadelphia) 210 grams
• Basil 1 piece
• Variety of tomatoes 4-6 pieces
• Grated Parmesan cheese 1/2 cup
• Fresh parsley - to taste
• Black pepper, salt - to taste
• Pesto (optional) - to taste

	1. Wash the tomatoes, remove the stem, and if desired, dip them in boiling water to easily peel off the skin. Slice them into rounds and place them on paper towels to absorb excess moisture. You can buy a ready-made pie crust - shortcrust or puff pastry works well. Alternatively, you can make the dough yourself. For this, mix butter with salt, beat in an egg, then add baking powder and flour. Press into a greased or parchment-lined form, shaping the edges.
	2. Preheat the oven to 190 degrees Celsius. You may lightly salt the tomatoes to help them release some liquid. Meanwhile, in a bowl, mix ricotta cheese, finely chopped parsley, half of the grated Parmesan, an egg, and black pepper. Optionally, you can spread a spoonful of pesto on the bottom of the pastry 'basket'. Evenly distribute the filling, smoothing it out. Top with tomato slices, basil leaves, and sprinkle with grated cheese.
	3. Bake for 30-40 minutes in the preheated oven, or until the crust is golden and the filling begins to bubble. Let the pie sit for a bit before serving.
	4. The ricotta and tomato pie is ready! Enjoy your meal!