Ricotta cake with cherry tomatoes: without pre-cooking the dough, easy

A delicious and very practical cake: crunchy pastry, ricotta and tomato filling to be baked immediately, without pre-cooking the dough

A very light and tasty cake, and, above all, very simple to make: there is no need to pre-cook the dough.

Recipe for 2 people.

Classic (no restrictions), Vegetarian

Preparation: 01:00 + dough resting time

Intermission: 00:40

TOOLS

1 cutting board(s), 3 bowls (1 optional), 1 small, 1 grater (optional), 1 rolling pin, 1 mold with removable rim

EQUIPMENT

conventional + processor (optional)

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients: OPEN CAKE DOUGH – SWEET OR SALVORY

– 3/4 cup(s) of wheat flour

– 50 g unsalted butter, cooled and cut into cubes.

– 1/2 teaspoon(s) of salt

-25 ml of water

Ingredients for the ricotta filling:

-250 g of ricotta

– 1 unit of eggs

– 1/2 cup(s) fresh cream or to taste

– 1/2 cup(s) of grated parmesan

– nutmeg to taste

– Salt to taste

– pepper to taste

Ingredients Tomatoes – Covering

– cherry tomatoes cut in half – just enough to cover the cake

– Parmesan to taste, grated.

– olive oil to taste

PREPARATION:

1. The quantity of cream depends on the type of ricotta, the softer it is, the smaller the quantity needed.
2. Start by preparing the dough which will need to rest (see preparation).
3. Separate other utensils and ingredients from the recipe.
4. Wash and dry the cherry tomatoes and cut them in half lengthwise.
5. Crack the eggs into a small bowl and whisk to combine.
6. If you don’t buy it grated, grate the parmesan.
7. Preheat the oven to 180°C.

PREPARATION:

Sweet or savory open cake dough (do this step before starting the pre-preparation):

1. This recipe can be prepared by hand in a bowl or with a food processor.
2. Mix the cold butter, salt and flour, obtaining a crumb.
3. Don’t manipulate the dough too much, the aim is only to mix the ingredients.
4. Add half the ice water and, if necessary, the rest little by little, until it forms a smooth dough that is not sticky to your hands.
5. Roll out the dough, first with a rolling pin, between two pieces of plastic, leaving it thin and with a diameter sufficient to cover the bottom and sides with some space.
6. Remove the plastic, place the dough in the pan and continue with your hands until the base is thin, with reinforced edges and a little higher than the pan: the dough “shrinks” once cooked.
7. Cover the dough with plastic wrap and refrigerate for 60 minutes or until firm.
8. Continue pre-preparation (step 3).

Ricotta filling:

1. If you prefer a very uniform filling, perform this step in a food processor (optional).
2. If you make it by hand, place the ricotta in a bowl and mash it with a fork.
3. Add the grated parmesan and the beaten egg and mix.
4. Add the cream, little by little, until you obtain a moist but homogeneous mixture, without liquids.
5. Grate the nutmeg on top and add salt and pepper.
6. Mix well and set aside.

Ricotta Cake With Tomatoes:

1. Using a fork, poke holes in the bottom of the dough.
2. Distribute the ricotta filling inside the dough and level it.
3. Arrange the cherry tomatoes on top of the filling.
4. Season them with a drizzle of olive oil.
5. Sprinkle with grated parmesan.
6. Place in the preheated oven and bake for about 30-40 minutes, until the filling and tomatoes are cooked.
7. Turn off the oven and remove the cake.

FINALIZATION AND ASSEMBLY:

1. Remove the removable rim from the pan.
2. Arrange the ricotta cake with cherry tomatoes on a serving plate or, if you prefer, cut it into pieces and arrange it directly on the plates.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Rose

Rose James is a Gossipify movie and series reviewer known for her in-depth analysis and unique perspective on the latest releases. With a background in film studies, she provides engaging and informative reviews, and keeps readers up to date with industry trends and emerging talents.