Ricotta Pie with Pesto

Easy to prepare and very tasty and aromatic cake.

Ingredients

• puff pastry 250 g
• pesto 110 g
• ricotta 200 g
• cherry tomatoes 8-10 pcs.
• hard cheese 50 g
• egg yolk 1 pc.

Directions

1. Defrost the puff pastry and roll out the dough in one direction. Put the rolled dough on a greased baking sheet. Draw a side along the edges of the dough with a knife, retreating from the edges by 1.5-2.0 cm.
2. Place a layer of ricotta on top of the dough, leaving the sides free.
3. Then lay out the grated hard cheese, top with a layer of pesto.
4. Cut the tomatoes into halves and place on the pie (see photo).
5. Grease the edges of the pie with whipped egg yolk, bake in an oven preheated to 180 degrees for 25-30 minutes.
6. Serve hot, portioned.