Pie With Ricotta Cheese and Tomatoes

Photo: sunflowers8

Ingredients

a box of puff pastry

200 grams cheese

50 grams greek yoghurt

10 cherry tomatoes

2 eggs

30 grams grated Parmesan

dried oregano

dried basil

dried thyme

salt reel

freshly ground pepper

Oil Evo

Preparation

Wash and cut tomatoes in half, put them in a bowl with a little oil, salt and pepper and keep aside.

Preheat oven to 200°C.

Lies the pastry with parchment paper under her on a baking sheet, or if you want you can leave it round like I did, cut a rectangle for the scraps of dough and prepare snacks.

Repeatedly teases the base of pastry with a fork.

Mix together the ricotta, yogurt, eggs, Parmesan cheese, dried herbs, salt and pepper until mixture is lump free.

Cover it on the pastry leaving 2 cm from the edge.

Arrange the tomatoes over ricotta mixture pressing it lightly drizzle with oil and bake for 20-25 minutes until the filling is firm and the pastry is golden.