Vegetarian savory ricotta pie
Porzioni Tempo di preparazione
8 5minutes
Tempo di cottura
20minutes
Porzioni Tempo di preparazione
8 5minutes
Tempo di cottura
20minutes
Ingredienti
  • 1sheet puff pastryready rolled & palm oil free
  • 400g ricottacheese (or silk tofu)
  • 200g artichokespread*
  • 2tbsp milk(cow or plant)
  • 2tbsp poppy seeds
Istruzioni
  1. Turn on the oven at 400°F. Prepare the filling by mixing ricotta and artichoke spread with a whisk until creamy and homogeneous.
  2. Unroll the pastry sheet onto a large baking tray (leave it on the paper from the pack). Spread the filling in an even layer over it, half inch close to its edges.
  3. Form a roll then close it to get a big donut shape. With a sharp knife, cut the “donut” into half inch slices, taking care not to cut the bottom layer of puff pastry.
  4. Pull gently the slices alternating up and down to give your pie a pretty look. Brush the surface with milk and sprinkle with poppy seeds.
  5. Bake your vegetarian savory ricotta pie for 20 minutes. Remove from the oven and let it cool down before serving.
Recipe Notes

* The artichoke spread can be prepared by cooking 200g thinly sliced artichoke hearts with oil, garlic and fresh herbs until tender, then blending until creamy.