Floating Stuffed Cherry Tomato Pie, this recipe is a curated from one of my favorite sources, the Italian cooking magazine, Sale e Pepe. A perfect dish for a “Meatless Monday” alternative, as a main course entree, a light lunch or a party appetizer. A ricotta cheese base, with olive and caper stuffed cherry tomatoes, make for a perfect Vegetarian meal. I named this recipe, Floating Stuffed Cherry Tomato Pie, it seems these stuffed cherry tomatoes are just happily floating on top of a cheese cloud. Let’s Cook!
Floating Stuffed Cherry Tomato Pie
A great appetizer, little stuffed Cherry Tomatoes floating on a cloud of ricotta cheese
- 1 sheet Puff pastry, round or rectangular
- 15-20 Small cherry tomatoes
- 1 tbls Capers
- 5 Pitted green olives
- 1/2 peel Fresh lemon
- 2-3 tbls Bread Crumbs
- 3 tbls Parmesan cheese imported
- 1 1/2 cup Ricotta cheese
- 1 Egg
- 2-3 tbls Fresh Cream
Lay the puff pastry in a pie or rectangular dish depending on the shape
Cut the cherry tomatoes in half, with a small teaspoon, carefully scoop the pulp of the tomato into a bowl, set aside the tomato shell
To the tomato pulp add, the peel of 1/2 a lemon, finely chopped olives and capers. Add 1 tbls of parmesan cheese then slowly add the breadcrumbs, you want just enough breadcrumb to hold the mixture together.
With a tiny spoon or your hands, use the stuffing to fill the halved cherry tomatoes, set aside
In another bowl add the ricotta cheese, the remaining parmesan cheese, the egg and the fresh cream, mix well and pour into your puff pastry shell
Starting in the center, carefully place the stuffed cheery tomatoes on top of the ricotta cheese mixture
Bake in a preheated 400 F oven, 200C for 15-20 minutes. The pie is done when the ricotta mixture is set and the puff pastry is a golden brown
Note-Below are a few items that you might find useful as they relate to this recipe, I am recommending only items that I am familiar with, use currently, or have used.