Egg, ricotta, lamb and tomato bake
FOR THE DOUGH:
400g self-raising flour
1 tsp sea salt
1 tsp bicarbonate of soda
1 cup buttermilk
80g butter, melted
FOR THE TOPPINGS:
500g lamb sausages
350g vine tomatoes
150g ricotta cheese
1 tbsp dried rosemary
Micro herbs, to garnish
Preheat the oven to 180°C and grease a 33x21cm deep oven tray.
Sift the flour, salt and bicarb together into a large bowl.
Add the buttermilk and butter and stir until it all comes together.
Roll the dough out to fill the base of the oven tray.
Arrange the lamb sausages, vine tomatoes and ricotta on the dough base.
Break the eggs in between the other ingredients and sprinkle with rosemary, salt and pepper.
Bake for 22-24 minutes.
Leave to cool a few minutes and then slice. Sprinkle with micro herbs and serve.