Egg, bacon and ricotta pie

ServesServes 6-8


  • 1½ sheets readymade butter puff pastry
  • 175g bacon, cut into strips
  • 2 red onions, sliced
  • 25ml olive oil
  • 250g ricotta
  • 6 eggs
  • 50g grated parmesan
  • Sea salt and freshly ground black pepper


  1. Preheat oven to 200°C
  2. Line a 20-24cm fluted tart or pie tin with whole sheet of pastry
  3. Chill then blind bake* for 10 minutes until pastry is a light golden brown
  4. Sauté the bacon and onion in the oil in a large fry pan until soft
  5. Allow to cool then spread over the pastry base
  6. Crumble the ricotta over the bacon
  7. Place the eggs, parmesan, salt and pepper in a bowl and mix until well combined
  8. Pour over the ricotta and bacon
  9. Lay the half sheet of puff onto a lightly floured board
  10. Roll over a lattice cutter or make small cuts, about 3cm long, through the pastry in lines to form a stepped pattern
  11. Gently pull the pastry apart to open up the cuts and spread over the top of the pie
  12. Brush pasry with a little egg mix and then sprinkle over extra parmesan
  13. Turn oven down to 180°C and bake for 25- 30 minutes until pie is set


To blind bake, line pastry with baking paper and fill with pie weights, uncooked rice, dry lentils or similar.
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