Vegetarian savory ricotta pie
ready rolled & palm oil free
cheese (or silk tofu)
(cow or plant)
Turn on the oven at 400°F. Prepare the filling by mixing ricotta and artichoke spread with a whisk until creamy and homogeneous.
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.
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.
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.
Bake your vegetarian savory ricotta pie for 20 minutes. Remove from the oven and let it cool down before serving.
* 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.