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- Prep
- 15 min
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- Total
- 29 min
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- Servings
- 8
Ingredients
- 225 g (1/2 lb.) pie dough
- 600 g (1 1/2 containers) Saputo Ricotta di Campagna cheese
- ½ garlic clove, minced
- The zest from half a lemon
- 5 ml (1 tsp.) honey
- 80 ml (1/3 cup) fresh herbs (basil, dill, parsley, chives), chopped
- 500 ml (2 cups) cherry tomatoes, halved and quartered
- 100 g Saputo Bocconcini Pearls
- Fresh herbs, for garnish
Directions
- Preheat the oven to 180°C (350 °F).
- On a clean, floured work surface, roll out the pie dough. Carefully place the dough in a 9-inch pie plate and use a fork to dock it. Fill the plate with pie weights and bake in the centre of the oven 12-14 minutes, or until golden. Let cool completely before removing the weights.
- In a bowl, combine the Saputo Ricotta di Campagna cheese, garlic, lemon zest, honey, and chopped herbs.
- Just before serving, fill the piecrust with the cheese mixture, top with the tomatoes, Saputo Bocconcini Pearls and fresh herbs.
