- Put ¾ of the dough into the selected form.
- Mix fennel, green onion, ricotta, eggs, salt, pepper, thyme in a bowl.
- Put the dough inside, cover with the rest and close its edges in the form of a repulga.
- Brush the surface with additional egg mixture and sprinkle with seeds and ground peanuts.
- Bake 40 minutes at 170°
In this pie or pie recipe with fennel, scallions and ricotta, the fennel takes on a different flavor when cooked. The filling does not require pre-cooking, it is cooked only in the oven inside the dough. Cooking fennel softens its texture, and there is a tenderness of taste, different from fresh fennel. When serving a tart or tart with fennel, green onion and ricotta, it should be baked in a square shape, cut into small squares and put into muffin tins. You must try this!