Maximum output with minimum effort = savory pie.
It doesn’t matter if you use a ready to cook crust or if you make the dough by yourself, savory pie makes everyone happy when served!
Today I’ve made it with leftoverfood: ricotta cheese, egg, tuna and cherry tomato. So easy and delicious at the same time. Wanna try?
SERVES 4 PEOPLE
READY IN 40’
INGREDIENTS
Shortcrustpastry (here my recipe)
All-purpose flour to taste
1 cup Ricotta cheese
1 egg
2 cans tuna fish
1 teaspoon parsley, chopped
Salt to taste
Ab. 10 cherry tomatoes
STEP 1: ROLL OUT THE DOUGH
On a pastryboard roll the shortcrustpastry out (1 cm thin)using a rolling pin, then place it itno a baking tin. Make some holes with a fork.
STEP 2: MAKE THE FILLING
Mix together: Ricotta cheese, egg, tuna, parsley and salt.
STEP 3: FILL THE PIE
Fill the crust with the filling previously prepared.
STEP 4: ADD CHERRY TOMATOES AND COOK
Cut cherry tomatoes in a half and place them on the filling (press a little bit). Cook the pie in preheated oven at 200°C for 35-40 minutes (less if you use ready to cook crust).
#getBready & enjoy your meal
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