Light ricotta cake, full of cooked tomatoes and fresh herbs. A healthy and tasty option
A very light and tasty cake, and above all, super easy to make: you don’t have to pre-set the dough.
Enter for 6 people.
Classic (no restriction), vegetarian
Preparation: 01:00 + Retty paste
Interval: 00:40
Tools
1 border (s), 3 bowl (s) (1 optional), 1 small, 1 grater (optional), 1 mass roll, 1 removable sandwich
EQUIPMENT
Conventional processor (Ottionla)
Meters
Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml
Open Pie ingredients – Sweet or salty
– 2 1/4 cups of wheat flour
– 150 g of butter without salt, cold and cut into cubes.
– 1 1/2 spoon (i) of salt
– 75 ml of water
Ricotta that fills the ingredients:
– 750 g Ricota
– 3 units (s) eggs
– 1 1/2 cup of fresh cream or the necessary
– 1 1/2 cup (s) (tea) grated Parmesan
– Nutmego to taste
– Go up to taste
– Pepe to taste
Tomatinhos ingredients – Cover
– Cherry tomatoes to taste in half – what is necessary to cover the cake
– Parmesan to taste, grated.
– Oil to taste
Pre-repair:
- The amount of sour cream depends on the type of ricotta, the smaller less is the required quantity.
- Start by preparing the dough because you have to rest (see preparation).
- Separate the other tools and ingredients from the recipe.
- Wash and dry the cherry tomatoes and cut in half towards the length.
- Open the eggs in a bowl and beat to mix.
- If you do not buy grated, grated Parmesan.
- Preheated the oven at 180 ° C.
PREPARATION:
Pie Pass Pie Sweet or Salty Open (do this step before the start of pre-preparation):
- This recipe can be done by hand on a bowl or processor.
- Mix the cold butter, salt and flour, obtaining a crumb.
- Do not manipulate the dough too much, because the intention is only to mix the ingredients.
- Add half of the cold water and, if necessary, the rest gradually until it forms a homogeneous mass that is glued from the hands.
- Effects the dough, first with the roll, between two plastics, leaving thinly thick and a sufficient diameter to cover the bottom and sides with a certain game.
- Remove plastic, set the dough in the pan and sequence with your hands until you get a thin thickness at the base, with reinforced edges and a little higher than the shape: the mixture “narrows” to be cooked.
- Cover the dough with plastic movies and take it to freeze for 60 minutes or until it is stopped.
- Continue pre-preparation (article 3).
Ricotta filling:
- If you prefer a very uniform filling, do this step in a processor (optional).
- If you go to your hand, put the ricotta in a bowl and knead with a fork.
- Add the grated Parmesan and the beaten egg and mix.
- Add the cream gradually until it becomes a humid but homogeneous, without liquid mixture.
- Grate the nutmeg and add salt and pepper.
- Mix well and set aside.
Ricotta cake with tomatoes:
- With a fork, create holes in the lower part of the dough.
- Distribute the ricotta filling inside the dough and Nivele.
- Arrange the cherry tomatoes on the filling.
- Sprinkle with a drizzle of olive oil.
- Sprinkle with grated Parmesan.
- Bake in a preheated oven and bake for about 30-40 minutes until the filling and tomatoes are cooked.
- Turn off the oven and remove the cake.
Finishing and assembly:
- Remove the removable edge from the pan.
- Put the ricotta cake with the tomatoes on a serving dish or, if you prefer, cut it into pieces and fix it directly on the dishes.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
Assemble your personalized and free menu, in Cook and gourmet cake.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
