Tomato and ricotta “torta salata”

Difficulty:  Time:

INGREDIENTS (x 6 persons):

• - 1 roll of puff pastry
• - 2 eggs, white and yolk
• - 500 g ricotta cheese
• - 1 mature savoury round tomato, thinly sliced
• - 1 handful of grated Parmesan
• - 50 g of Italian Provolone or Scamorza cheese, in tiny chips
• - a handful of fresh basil leaves
• - extra virgin olive oil
• - salt
• - ground pepper (optional)

WHAT TO DO:

• 1. Take out the puffy roll from the fridge about 30 minutes before using it.
• 2. In the meanwhile, whisk the eggs with a pinch of salt into a bowl.
• 3. Add the ricotta cheese, the grated Parmesan and the basil, both chopped into small pieces.
• 4. Pour the mix on the pastry, and lay the pastry out on a baking tray. Add also the tomato slices, the cheese chips, and some olive oil and pepper (optional).
• 5. Cook everything in a pre-heated oven (180°C) for about 20 min until the pastry turns gold.

TIPS & TRICKS:

• - This is a kind of French ‘quiche’ but lighter. It can be served hot or warm.
• - You can use grilled courgettes or peppers in place of the tomatoes.
• - Provolone or Scamorza cheeses are not easily found outside Italy. You can select a different savoury mature cheese, such as the Italian Pecorino or the Spanish Cerrano cheese according to your preferences.