Thermomix Tomato Ricotta Pies

Perfect for lunch at home or on the go

These mini tomato ricotta pies are full of fresh, healthy flavours that will drag out the end of summer for just a little while! Cute little pies perfect for a light lunch at home or on the go.



Tomato Ricotta Pies

2 sheets frozen puff pastry, defrosted
30g butter, melted
Handful fresh basil
Zest half lemon
50g parmesan
300g ricotta
1 egg
20g lemon juice
250g cherry tomatoes, halved
40g olive oil

Preheat oven to 180°C.
Brush each pie tin with melted butter.
Cut puff pastry sheets into quarters.
Line each pie tin with a square of puff pastry.
Brush each square with butter and prick the base with a fork.
Add basil, lemon zest and parmesan to TM Bowl.
Chop for 10 seconds/Speed 8. Scrape down sides.
Add ricotta, lemon juice and egg. Mix at for 10 seconds/Speed 4.
Pour mixture into pie tins, top with cherry tomatoes and a drizzle of olive oil.
Bake for 25-30 minutes at 180°C until golden brown.


Music: sb_yellow –


Thermomix Tomato Ricotta Pies

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