AuthorEsméeCategoryMain coursesIngredients:
1 Coeur du boeuf tomato
250 g Ricotta
100 g Grated Parmesan
1 Egg
1 small Lemon (juice and zest)
1 tbsp Dried basil
1 tbsp Dried oregano
Salt and pepper to taste
1 clove Garlic
One store bought savoury piecrust
1
Take a large bowl and add the ricotta, grated Parmesan, lemon, egg, basil, oregano, salt and pepper. Crush the garlic as well and add to the mixture.
2
Roll out the piecrust on a quiche tray and pour the cheese mixture on top.
3
Slice the tomato and divide the slices on top of the cheese mixture.
4
Bake for about 35 minutes on 200 degrees Celsius.
Ingredients
Ingredients:
1 Coeur du boeuf tomato
250 g Ricotta
100 g Grated Parmesan
1 Egg
1 small Lemon (juice and zest)
1 tbsp Dried basil
1 tbsp Dried oregano
Salt and pepper to taste
1 clove Garlic
One store bought savoury piecrust
Directions
1
Take a large bowl and add the ricotta, grated Parmesan, lemon, egg, basil, oregano, salt and pepper. Crush the garlic as well and add to the mixture.
2
Roll out the piecrust on a quiche tray and pour the cheese mixture on top.
3
Slice the tomato and divide the slices on top of the cheese mixture.
4
Bake for about 35 minutes on 200 degrees Celsius.