Did you ever combine onions and ricotta cheese together in a pie? I’ve got to tell you, the flavors are so rich that I just had to dub this pie “extravagant”. The honey-carmelized onions with the ricotta cheese melt in your mouth and… well, I just love it. 

Onion and ricotta pie

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I added some anchovies as well, which increase the sweet & salty taste of the dish. However, you can skip them and enjoy the pie as a simple association of onions and ricotta. A great vegetarian dish with a tasty crust made from scratch with whole-wheat flour.

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The extravagant onion and ricotta pie

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  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 6 servings 1x
  • Category: Savory
  • Cuisine: Plant-based

Did you ever combine onions and ricotta cheese together in a pie? I’ve got to tell you, the flavors are so rich that I just had to dub this pie “extravagant”. The honey-caramelized onions with the ricotta cheese melt in your mouth and… well, I just love it.

Email me this recipe

We’ll send it straight to your inbox, along with weekly food inspiration!

Ingredients

Scale

For the pie crust:

  • 2 cups (240g) whole-wheat flour
  • 1 pinch salt
  • 1/3 cup + 1 Tablespoon (100ml) olive oil
  • 1/3 cup + 1 Tablespoon (100ml) water, lukewarm

For the filling:

  • 4 large onions
  • 1 teaspoon (5 ml) olive oil
  • 2 teaspoons (10 ml) thyme honey (or flower honey)
  • Salt & pepper
  • 1 teaspoon (5g) red chilli powder
  • 1 handful basil leaves
  • 1 small handful pine nuts
  • 1 cup (240g) ricotta cheese
  • 8 small anchovy fillets (optional)

Instructions

  1. Preheat the oven to 410°F (210°C) and grease a pie dish with oil. Set aside.
  2. In a large bowl, mix all the ingredients for the crust until they stick together and form a thick dough. Cover the bowl with a cloth and allow to cool at room temperature.
  3. Peel and finely slice the onions. Stir-fry them in a pan with some olive oil until they become slightly golden. Add the honey and 2 teaspoons of water. Cook 10 minutes on low heat. Add salt, pepper and red chilli powder. Set aside.
  4. Chop the basil leaves and mix with pine nuts and olive oil in a small bowl.
  5. Roll out the dough into a large disk and place into the prepared pie dish. Prebake the crust for about 10 minutes.
  6. Remove from the oven, spread the pesto over the crust, add the ricotta, the caramelized onions and the anchovies if using and put back in the oven for 5 to 10 more minutes, depending on if you want your tart warm or lukewarm.
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Lastly, if you make this The extravagant onion and ricotta pie, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!