Ricotta pie with mint and peas

There are still too many questions about the use of olive oil. So, we have collected some really handy cooking tips for you.

To the cooking tips

main course
4 pers.
20 mins. prep + 25 minutes cooking time.

Heat the oven to 200 ° C. Grease the cake tins with ½ tsp of Carbonell Olive oil and line each tin with 2 slices of puff pastry. Prick the dough with a fork at the bottom and bake for 10 mins. in the middle of the oven.
Meanwhile grate the yellow rind of the lemon. Beat the eggs with the lemon zest, the Grana Padano cheese, ricotta, garlic, mint and the rest of the Carbonell Olive oil. Spoon the frozen peas through the mixture. Add salt and pepper to taste. Take the tins from the oven, spread the mixture over the peas and put some pressure on. Reduce oven to 190 ° C and bake the pies for about 25 minutes until browned and cooked through.

Serve with a salad of cherry tomatoes and lettuce.