Savory pie with peppers and ricotta

Name: Savory pie with peppers and ricotta
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 8
Ingredients: Puff pastry 8.8 oz; Red peppers 2 ½ cups; Fresh scallion 4.25 oz; Cow's milk ricotta cheese 1 ½ cup; Grana Padano PDO cheese 3.5 oz; Whole milk ½ cup; Eggs medium 2; Anchovies in oil 2 fillets; Basil to taste; Fine salt to taste; Black pepper to taste

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Difficulty: Easy
Prep time: 20 min
Cook time: 1 h 5 min
Serving: 8
Cost: Average

PRESENTATION

Looking for something tasty and versatile? You gotta try this savory tart with bell peppers and ricotta cheese. Seriously good. It's like a classic French quiche but with a cool Mediterranean twist. Imagine soft bell peppers sautéed with spring onions and the creamy goodness of ricotta cheese. Add in a hint of salty anchovies, all nestled in a flaky, golden pastry crust. And the fresh basil? It adds a nice touch. For a deeper flavor, try grilling the peppers first—really brings out that sweet and smoky flavor. Plus, using ready-made shortcrust pastry keeps it super simple. Pretty much fuss-free, giving you all the crispy goodness without having to make dough from scratch.

This kind of homemade tart is perfect for outdoor lunches. Just slice it up and take it with you. The flavors are so so Mediterranean, with tender veggies, moist ricotta, and herbs in every bite. Some folks switch up the filling—maybe roasted red peppers or skipping the anchovies for a true vegetarian tart. Either way, essentials are there: plenty of veggies, smooth cheese, and a crisp crust. For those who like to experiment, swapping out the bell peppers for whatever's on hand works just fine. And even when it is cold, this savory tart keeps its tender and golden texture—perfect for leftovers. It's a dish that fits right in for weeknight dinners, potlucks, or just casual hangouts with friends. You know, no fancy ingredients, just real, colorful food. Shows what simple, fresh ingredients can do when combined. So next time you're wondering what to cook, remember this savory tart. And it's your go-to for flavor and simplicity, for sure. Can't go wrong.

How to prepare Savory pie with peppers and ricotta

To prepare the savory pie with peppers and ricotta, clean the peppers by removing the stem and seeds, then cut them into regular cubes of about 3/4 inch 1. Clean and slice the spring onion 2 3.

Heat a pan with a drizzle of extra virgin olive oil, add the spring onion 4 and peppers 5, sauté for about 8 minutes. Add salt 6 and let it cool down.

Prepare the filling: in a bowl, combine ricotta, eggs 7, milk 8, and Grana Padano 9.

Add salt, pepper, and mix with a whisk 10. Season with torn basil leaves 11, add the peppers 12.

Then drain, chop the anchovies 13, and add them to the filling 14. Mix to combine 15.

Line a 9-inch diameter pan with the brisèe pastry, prick the bottom with a fork 16, pour in the filling and level it with the back of a spoon 17. Bake in a preheated static oven at 355°F for 55 minutes: for the first 35 minutes on the middle-lower shelf, then move the pie to a higher shelf to brown, completing the cooking. Remove the savory pie with peppers and ricotta from the oven, let it cool slightly before serving 18.

Storage

Store the savory pie with peppers and ricotta in the refrigerator in an airtight container for a maximum of two days. The cooked savory pie can be frozen.