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Tomato and Ricotta Open Pie


Recipe Info

  • Servings : 6
  • Prep Time : 25m
  • Cook Time : 25m
  • Ready In : 50m


  • 400g puff pastry
  • 3/4 cup ricotta
  • 2 tbsp chopped basil
  • Salt and cracked black pepper
  • 200g cherry tomatoes, sliced
  • olive oil, to drizzle
  • basil leaves, to serve


Step 1

Preheat oven to 200°C.

Step 2

Line a baking tray with non-stick baking paper. Roll the pastry block out to 5mm thick rectangle (roughly 24 x 14cm) and place on lined tray. Cover with another sheet of non-stick baking paper and place another baking tray on top.

Step 3

Bake in the oven for 5 minutes or until the pastry starts to rise. Remove from the oven. Remove the top baking tray and baking paper. Set aside for 5 minutes to cool slightly.

Step 4

Meanwhile, combine the ricotta, basil, salt and pepper. Spread ricotta mixture over the pastry base.Arrange the cherry tomato slices over the ricotta.

Step 5

Drizzle with a little olive oil and bake in oven for 15-20 minutes or until pastry base is golden brown.

Step 6

Allow to cool slightly then drizzle with a little olive oil and scatter with basil leaves.

Step 7

Slice and serve warm or at room temperature. Great with a glass of chilled red wine.

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