Puff pastry pie with fresh vegetables and Grana Padano Riserva flowers
Medium
4-6 people
50 min
Ingredients
1 roll of round puff pastry, rolled out
100 g Grana Padano Riserva
200 g grape tomatoes
250 g ricotta cheese
2 courgettes
2 carrots
1 egg
basil
thyme
extra virgin olive oil
salt & pepper
Preparation
STEP 1
Mix the ricotta with the egg in a bowl with a fork, then add a pinch of salt, pepper, thyme, chopped basil, a drizzle of olive oil and the finely grated Grana Padano Riserva, mixing until soft and smooth.
STEP 2
Line a round baking pan with the puff pastry, piercing the surface with a fork. Spread the ricotta and Grana Padano mixture over the pastry with a spoon and place in the fridge.
STEP 3
Using a mandoline or potato peeler, cut the courgettes and carrots into thin strips. Roll the strips into small roses and arrange in the pie, alternated with tomatoes sliced in half.
STEP 4
Dress with a drizzle of olive oil, salt and pepper, and bake in a preheated oven at 180 °C for 25 -30 minutes. Leave to cool slightly before serving.