OPEN TOMATO AND RICOTTA PIE
Prep time about 45 mins Baking time 1 hour Serves 8-10 FOR THE PASTRY 400g cake flour 200g butter, diced 1 egg yolk 75ml cold water FOR THE FILLING 800g ricotta cheese 2 garlic cloves, finely chopped 1 egg, whisked Handful fresh basil leaves, finely chopped 100g pitted black olives 100g pitted green olives 1 large yellow tomato 2 large red tomatoes 1 egg, beaten, for brushing the pastry Blitz flour and butter in a food processor. Add egg yolk and water and blitz again to make a dough. Remove from the food processor and wrap in cling film. Let dough rest for about 30 minutes in the fridge. Meanwhile make the filling. Preheat oven to 200°C. Put ricotta cheese in a large mixing bowl. Add garlic, egg, basil and olives and mix well. Season with salt and pepper. Remove the pastry from the fridge and on a floured surface roll out a large circle about 35cm in diameter. Put the pastry circle on a large baking sheet lined with baking paper. Spoon filling on pastry, leaving a 5-6cm pastry edge clear. Slice tomatoes and arrange on top of the filling. Season tomatoes with salt and pepper. Fold the pastry edge over the filling. Brush pastry with beaten egg and bake for 1 hour. Serve hot.