Ricotta-Tomato Pie

Name: Ricotta-Tomato Pie
Ingredients: 6 small sheets of puff pastry, or 1 large one (you can buy them in rolls); 1 Baking tin of approximately 21 cm; 2 hands full of spinach; 2 garlic gloves; 1 onion; 2 tablespoons olive oil; 1 cup (full cup) ricotta, or 1 tin as you buy them; 1 tablespoon thyme; 1 tablespoon oregano; 4 medium tomatoes, i used 'Tasty Tom's'. Those are full of flavour and colour.; Freshly ground pepper and corse sea salt.

11 ingredients

15 steps

Ingredients

6 small sheets of puff pastry, or 1 large one (you can buy them in rolls)
1 Baking tin of approximately 21 cm
2 hands full of spinach
2 garlic gloves
1 onion
2 tablespoons olive oil
1 cup (full cup) ricotta, or 1 tin as you buy them
1 tablespoon thyme
1 tablespoon oregano
4 medium tomatoes, i used 'Tasty Tom's'. Those are full of flavour and colour.
Freshly ground pepper and corse sea salt.

Directions

1

Preheat the oven at 180C / 390F
2

Oil or spray your baking tin and spread the puff pastry to cover it. Make sure the edges overlap, and press down firmly.
3

Cut off the edges. I think it looks all right when it's a bit rough.
4

Use a vork to press wholes in the dough.
5

Place the tin in the middle of the oven, and bake for about 10/12 minutes, or until the pastry looks golden.
6

In the meantime, cut the spinach in narrow strips,
7

Dice your garlic,
8

And cut the onion in small pieces.
9

Heat the olive oil and stir fry the onion and garlic for about 5 minutes, don't let them get hard, ju
10

Add the spinach, and stir fry until the spinach is wilted.
11

Pour the spinach-onion mix in a bowl, add the ricotta
12

Add thyme and oregano, stir and bring to taste with salt and pepper.
13

Take the pastry out the oven, and cover with the ricotta-spinach mix
14

Cut the tomatoes into equal slices, and use to cover the pie.
15

Sprinkle some thyme and pepper on top and bake for another 20 minutes