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.