heart_likeLiked by 6


  • fb
  • print
  • twitter

    Puff pastry pie with fresh vegetables and Grana Padano Riserva flowers

    Group 393Medium
    Group 3824-6 people
    T450 min


    • 1 roll of round puff pastry, rolled out
    • 100 g Grana Padano Riserva
    • 200 g grape tomatoes
    • 250 g ricotta cheese
    • 2 courgettes
    • 2 carrots
    • 1 egg
    • basil
    • thyme
    • extra virgin olive oil
    • salt & pepper


    STEP 1

    Mix the ricotta with the egg in a bowl with a fork, then add a pinch of salt, pepper, thyme, chopped basil, a drizzle of olive oil and the finely grated Grana Padano Riserva, mixing until soft and smooth.

    STEP 2

    Line a round baking pan with the puff pastry, piercing the surface with a fork. Spread the ricotta and Grana Padano mixture over the pastry with a spoon and place in the fridge.

    STEP 3

    Using a mandoline or potato peeler, cut the courgettes and carrots into thin strips. Roll the strips into small roses and arrange in the pie, alternated with tomatoes sliced in half.

    STEP 4

    Dress with a drizzle of olive oil, salt and pepper, and bake in a preheated oven at 180 °C for 25 -30 minutes.
    Leave to cool slightly before serving.