Cherry tomato Pie

Cherry tomato Pie

Made with Cherry Tomatoes

Mutti Cherry Tomatoes complement your food with their rich, sweet and intense flavor. They grow in southern Italy, where they are harvested and sorted carefully to maintain their incredible taste and freshness. They are perfect for fish dishes or to bring tomato flavor to your focaccias, pastas and sauces.

cooking sketch 1h 30 min (COOK TIME: 30 min / PREP TIME: 1h)

cooking sketch Medium

4 people


  • 200 g flour
  • 2 eggs
  • 90 g butter
  • 20 g cold water
  • 5 g salt
  • 350 g asparagus
  • 350 g Ricotta cheese
  • 1 shallot
  • 5 g butter
  • 5 leaves mint
  • 1 bunch basil
  • 30 g extra vrgin olive oil
  • 400 g mutti cherry tomatoes
  • 2 spoons parmesan cheese
  • 2 cloves garlic
  • salt and pepper
  • 1 teaspoon honey
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Cherry tomato Pie: Method

  1. Prepare the quiche pastry with flour, one egg, butter, 20g of cold water, and a pinch of salt. Knead everything until you obtain a homogeneous dough, then shape it into a circular form. Cover it with plastic wrap and refrigerate for half an hour.
  2. In a pan, heat the oil and add the chopped shallot, then after a few minutes, add the asparagus that you've previously cleaned and sliced into rounds. Add salt, a small cup of water, and cook covered for 5 minutes, then uncover and let excess water evaporate.
  3. Prepare the filling with ricotta, Parmesan cheese, one egg, salt, pepper, crushed garlic, basil, and mint. Add the cooked and cooled asparagus and mix well.
  4. Roll out the dough into a circular shape. The diameter of the dough should be larger than the baking pan; for example, for a 25 cm pan, the dough diameter will be about 28 cm. Line the oiled baking pan with the dough and add the filling.
  5. Cut the Mutti cherry tomatoes in half and sprinkle them on top. Dust with salt, pepper, and distribute a teaspoon of honey, for an extra touch.
  6. Bake in a preheated oven at 180°C (fan-assisted) for 30 minutes.

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