Ricotta, Ham and Mozzarella Cheese Pie, seasoned with fresh thyme. Simple and delicious!

Updated: Apr 13, 2021

This pie is delicious and creates super easy meals. I always do a big one and freeze portions which are perfect for busy week days at work!

Recipe

How much time do you need?

· Preparation time: 1 hour

· Cooking time: 15-20 minutes

· Total time: 1 and a half hour

Material:

· Mixing bowls

· Rolling pin

· Chopping board

· Baking paper

· 20 cm tart mold

Ingredients:

Dough:

· 250 grs plain flour

· 60 grs unsalted butter at room temperature

· 5 grs fine salt

· 125 ml water

Filling:

· 300 grs fresh ricotta

· 100 grs smoked ham

· 200 grs mozarella cut in 1cm cubes

· 2 tablespoons of grosely chopped fresh thyme

· 3 eggs

Seasoning:

· Salt

· 1 tsp ground black pepper

· 2 tablespoons of olive oil

Finish:

· Caster sugar

· Egg wash

Method:

Make the dough:

Mix water, butter and salt in a big mixing bowl. Add flour and knead for 5-10 minutes until the dough comes together. The dough should look smooth and elastic. Wrap in a plastic bag and place in the fridge for 30 minutes.

You can keep this dough in the fridge for up to 4-5 days.

Make the filling:

Chop the smoked ham and add to a mixing bowl. Add the the mozarella cut into approx. 1cm cubes. Add the fresh thyme and season with the olive oil, salt and black pepper. Beat the eggs and add to the mixture. Mix to combine, cover with a lid and reserve in the fridge until you have the dough ready.

Assembling:

Take the dough out of the fridge and let it rest at least 30 minutes. Lightly sprinkle a surface with flour and roll the dough using a rolling pin until it’s 1.5-2 ml thick. Cut the tart discs. Place one disc in the tart mold, add the filling and close with the remaining disc. Cut the leftover edges rolling the pin on top of the tart mold like shown in the pictures. Press on the sides to close and seal. Brush with the egg wash and sprinkle white sugar on top.