Pesto ricotta pie

Name: pesto ricotta pie
Cook time: 30 min
Total time: 100 min
Yield: 14
Cuisine: Italian
Ingredients: 50 g sunflower seeds; 75 g melbatoast; 50 g butter or margarine; 350 g ricotta Italian cheese; 2 tablespoons mild olive oil; 2 tablespoons flour; teaspoon salt; 2 Eggs; 1 tray green pesto 100 g; 14 leaves basil

A tasty Italian recipe. The vegetarian main course contains the following ingredients: sunflower seeds, melba toast, butter or margarine, ricotta (Italian cheese), mild olive oil, flour, salt, eggs, green pesto (100 g) and basil.

Ingredients

Kitchen Stuff

food processor
pie or spring shape diameter approx. 22 cm

Directions

Roast sunflower seeds in a dry frying pan until golden brown. Grind sunflower seeds and melba toast in a food processor. Melt the butter and mix it with 1 tablespoon. Grease the pie mold with the rest of the butter. Distribute the toast crumbly evenly over the bottom and press firmly. Place in a refrigerator until used. Preheat the oven to 175 ° C or gas oven 3. Beat with the mixer ricotta, oil, flour and salt. Add eggs one by one and mix them. Prepare and smooth the Ricotta mixture on a cake base. Ricottataart in the middle of the oven in approx. 40 minutes light golden brown and cooked through. Allow the cake to cool for about 30 minutes in the open oven. Allow to cool down on the cake rack.
Riccotta cake around garnish with basil leaves and cover with pesto. Pesto carrot pie slice in 14 dots.