(The green things in the photos are the tops from my Dad’s garlic plants, they are called scapes, and when they are young they are great to cook with. I was told today that you can make a pesto with them, stay tuned because you know I’ll be making that soon!)
Here I go again with the ricotta. –Like I said in my last post I wasn’t always a fan of ricotta but after spending time in Italy last fall and winter there was no avoiding it, they practically threw globs of it at me when I walked down the street, not really, but I did end up eating plenty of it. But who cares about ricotta and me, let’s talk about this scrumptious pie.
You can use the ingredients I suggest to garnish the pie or use your own; the only rule is to be creative and to get your art grove on.
First use the crust recipe from my, “Fruit Tart with Sweet Cheese” blog entry.
Roll the dough out thinly and line a thin tart pan (with removable bottom) with ruffled edges, you can use another shallow round pan with edges as well (like a deep dish pizza pan) but these tart pans are found everywhere and run about five bucks.
1 ¼ cup ricotta
1 teaspoon dry basil or fresh chopped
A pinch of nutmeg
Salt and plenty of black pepper
Slice of tomatoes
Roasted red peppers
Sliced artichoke hearts
Slices of salami
Mix the ricotta and eggs with basil, nutmeg, and salt and pepper and pour into the dough lined tart pan. Take the rest of the ingredients that are sliced thin and get arty and make an interesting pattern that will “WOW” the people you serve it to. Bake at 350 for 20-25 until or until filling has set. Place a sheet pan under the tart.
Served warm or cold, this pie is truly awesome!