Ricotta pie with tomato

Name: ricotta pie with tomato
Cook time: 20 min
Total time: 65 min
Yield: 12
Ingredients: 250 g Cherry tomatoes; 1 tablespoon olive oil; 1 teaspoon coarse sea salt; 1 bag Italian spice mix 12 g; 200 g flour; 100 g butter in cubes; 5 Eggs; 1 tray ricotta cheese, 250 g; 100 g Grana Padano (cheese), in coarse chips; 1 bag arugula lettuce melange

A tasty recipe. The vegetarian starter contains the following ingredients: cherry tomatoes, olive oil, coarse sea salt, Italian spice mix (12 g), flour, butter (diced), eggs, ricotta (cheese, 250 g), Grana Padano ((cheese), in coarse shreds ) and rocket salad lettuce.

Ingredients

Kitchen Stuff

plastic foil
low cake mold (diameter 22 cm), greased

Directions

Preheat the oven to 250 ° C. Place the tomatoes in the tart mold. Add the oil and salt and the rosemary (from mix). Put the mold in the oven for 5 minutes, remove it and let the tomatoes cool down.
Remove the rosemary and switch off the oven. Ris the thyme (from mix) of the twigs and knead with flour, butter, 2 eggs and a little salt into a dough. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes.
Chop the sage (from mix) and mix it with 2 eggs, the ricotta and the cheese. Put the tomatoes through (keep 8 separate). Put the filling in the cake pan. Place the oven at 200 ° C. Roll out 4/5 of the dough thinly and place it over the cake pan. Press the edges. Roll out the rest of the dough, make a text with letter shapes and stick it with the whipped egg white from the last egg on the cake. Brush with the egg yolk and cook in 45 minutes until done.
Cut the cake into points and serve with the lettuce and the to.