Ricotta Pie With Summer Vegetables
The dog days of summer are here! A bit late in the season, but better late than never. Believe it or not, I like it hot, so I’m not complaining. However, when the mercury rises, my desire to stand over a hot stove and stir around in pots goes down drastically. Which is where this delicious ricotta pie comes in. It relies on the freshest and ripest green beans, tomatoes, and basil of the season, and shows them off beautifully against the backdrop of cool ricotta cheese and fruity olive oil. With the help of a food processor, the pie crust is made in a snap. This pie is a great dish to serve at a party, especially with a glass of crisp white wine. I know I keep repeating myself, but if summer only lasted forever…
Ricotta Pie With Summer Vegetables
For the crust (24cm round springform pan):
200g flour
28g corn starch
1/4 teaspoon salt
80g butter, very cold and cut into cubes
1 egg yolk
80ml cold water
4 basil leaves, finely chopped
1. Put flour, corn starch, and salt in a food processor. Process for 5 seconds.
2. Add butter and egg yolk and process until crumbs form.
3. Add water and basil leaves and process until a smooth dough forms. Add more water if the dough does not come together.
4. Press dough into a disc, wrap in plastic foil and let rest in the refrigerator for 1 hour.
5. Using a rolling pin, roll dough to about 0.5cm thickness and transfer to springform pan. Press into pan, shaping a low border up the sides of the pan.
6. Prick dough all over with fork, cover with baking paper and baking weights or beans, and bake in preheated oven at 200C for 15 minutes.
7. Remove weights and paper, and continue baking for another 10 minutes or until slightly golden.
8. Remove from oven and let cool completely on rack.
For the topping:
400g ricotta
6 San Marzano tomatoes, cut into thick rounds
150g green beans, cut into 2 to 3cm long pieces, blanched in boiling water for about 3 minutes
30g grated parmigiano
fresh basil leaves
extra virgin olive oil
salt, pepper
1. In a bowl, mix ricotta with 10 finely chopped basil leaves, the parmigiano, and season with salt and pepper.
2. Spread 3/4 of the ricotta mix into the pie crust.
3. Top with green beans and tomatoes.
4. Top with spoonfuls of the remaining ricotta mix, and season with salt and pepper.
5. Top with basil leaves, and drizzle with extra virgin olive oil.
Enjoy!
21 Comments
Oh! This pie is so different, so summery. Love the fresh ricotta and the veggies.
Hope you are having a wonderful week Karen
Oh, that ricotta filling sounds amazing…and topped with tomatoes, green beans and basil? Heavenly!
Classic flavor profile. The addition of basil to the crust is creative. Great job and marvelous photography.
A+++
Oh I would gobble this up in hot OR cold weather! Love how fresh and inviting it looks, Karen.
I’ve often wished for eternal summer but then I wouldn’t get the luxury of temperate climate stone fruit and berries which I also love. Ahh, the dilemma.
I’m definitely bookmarking this for when our summer rolls round. I often make a cheese and tomato type tart but never used green beans before. Always makes me feel healthier to have a splash of green with my meals.
There’s something very Italian about your cooking. Not just urban/modern… but kinda traditional. How you cook the vege I think. Yum!
What a gorgeous summer dinner, I love this!
It looks beautiful with the green beans and basil! I would love for summer to last forever, but maybe just not quite so hot.
Oh, so pretty! Definitely one to consider when it warms up down here
Oh I love this pie! The flavors sound so fresh and perfect for the end of the season =)
the pie reminds me of italian summer
tomatoes and basils are so good together…esp on a bed of ricotta cheese! yum! hope you’re having a good weekend karen
How pretty! I can just imagine having some of this delicious pie outside on a nice summer day. It would be absolutely lovely!
*kisses* HH
A very pretty summery tart!
This is wonderful. A tart that you don’t bake. Perfect for a hot day. The colors are a real celebration, too. I think aside from a party, this pie would be excellent for a picnic in wine country.
So pretty! And I know what you mean about the dog days- the high today in Austin in 108F. Praying for cooler weather for all of us!
A beautiful, summery pie! Vegetables and ricotta are a tasty match! This is lovely.
The vision of this scrumptious looking pie will last forever. How stunning the Italian colors can be…and the addition of ricotta would make either my cheese-loving Hubby or I glee with joy.
Alright then Karen…I’m marking your quick crust to be made soon…right after I stock up on a little bottle of vino bianco ;o)
Here’s to a more few great days of summer.
Ciao cara and flavourful wishes,
Claudia
Karen
I’ve already written a comment here on your delish looking tart. Just wanted to update you about being tagged by us today for My 7 Links. We think your blog is sensational! Can’t wait to read about your seven.
thank goodness for food processors—pie crusts are a snap to make now. Love this version of a ricotta pie—green beans! I hope you’ll do the “My 7″ blog post ( I read Stevie’s comment above) I just posted mine, and it was fun to do.
How interesting that you put basil in the crust! Must try that. Also wish I could buy fresh San Marzano tomatoes.
i can’t believe you have summer vegetables still! we’ve been having frost for the last month up here on vancouver island. jealous!