Ricotta and asparagus pie
Cooking time:
40 minutes
Active time:
15 minutes
Complexity:
Average
Such a pie will fit perfectly into the picnic menu, it is not difficult to prepare and is convenient to take with you. You can replace cured tomato pesto with classic green or add whole cured tomatoes in oil, experiment!
See all recipes category Savory pastries 
5
Recipe "Ricotta and asparagus pie"
Ingredients for 4 servings
ricotta
150 g
asparagus
8-10 shoots
pesto sauce with sun-dried tomatoes
40 g
parmesan cheese
10 g
olive oil
1 tsp
fresh basil
for filing
for dough:
wheat flour
100 g
durum wheat flour (grits)
100 g
salt
pinch
lemon juice
1 tsp
butter
100 g
Step 1/4
For the dough, sift 2 types of flour with salt into the bowl of a blender, add coarsely chopped cold butter. Punch into not too small crumbs, you do not need to achieve homogeneity. Add lemon juice and 5-6 tbsp. tablespoons of ice water, quickly mix the dough with a spoon, collect in a coma and put in the refrigerator for half an hour.
Step 2/4
Roll out the dough not too thinly on baking paper, make the sides, often prick with a fork. Preheat the oven to 180 ° C. In asparagus, break off the hard ends of the stems.
Step 3/4
Put ricotta on the dough, asparagus on top, drizzle with olive oil and sprinkle with grated cheese.
Step 4/4
Bake until the dough is cooked, about 25 minutes. Add the pesto to the hot cake. Bon appetit!
Ingredients for 4 servings
ricotta
150 g
asparagus
8-10 shoots
pesto sauce with sun-dried tomatoes
40 g
parmesan cheese
10 g
olive oil
1 tsp
fresh basil
for filing
for dough:
wheat flour
100 g
durum wheat flour (grits)
100 g
salt
pinch
lemon juice
1 tsp
butter
100 g
Nutritional value per 100 g
Calories
315 kcal
Proteins
8 g
Fats
19 g
Carbohydrates
26 g
Saturated fat
10 g
Dietary fiber
3 g
Added sugar
0 g
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