Masa Tart with Ricotta and Goat Cheese

This is yet another recipe from Beatrice Ojakangas cookbook ‘Pot Pies’. I think I did something wrong, because ol’Beatrice has been all winners until this one.

Masa Crust:

1 1/4 cup masa harina

1 tsp. sugar

1/2 tsp. salt

5 T. chilled, unsalted butter, diced

3-4 T. ice water

Filling:

1 cup ricotta

6 oz goat cheese

2 eggs

2 T. chopped chives

1 tsp. fresh Thyme

1/2 tsp salt

Freshly ground black pepper

Also:

Tomato salsa

Sour cream or plain yogurt

 

Directions:

For the crust, mis masa marina, sugar and salt in a bowl. Cut in butter until it resembles coarse crumbs. Sprinkle in water and mix. It will have the texture of cottage cheese.

Preheat oven to 425 degrees. Press crumbs firmly into bottom and sides of tart pan. Line with foil. Bake for 12 -15 minutes, until edges begin to brown.

For filling, whisk together filling ingredients, pour mixture into partially baked crust. Reduce heat to 350 degrees and bake the pie for 30-35 minutes or until the filling is set and a knife can be inserted and come out clean. Serve in wedges with a dollop of sour cream and salsa.

 

 

French Easter Pie

This is another treasure from Beatrice Ojakangas’ book ‘Pot Pies’.

1 1/2 lb. ground pork

3 T. fresh parsley

1 1/2 tsp. salt

1 tsp. freshly ground black pepper

1 tsp. fresh thyme leaves

1/4 tsp. allspice

4 hard boiled eggs

Double Crust, lemon pastry (recipe included below)

1 egg, beaten for glaze

Directions:

Combine the ground pork, parsley, salt, pepper, thyme, and allspice.

Preheat oven to 325 degrees. Cover a baking sheet with parchment paper, or lightly grease the pan.

Roll two-thirds of the of the pastry into a rectangle  8 x 12″, about 1/8″ thick. Cut off the corners to form an 8-sided pastry. Place on the prepared sheet. (Note* I did not see this last line myself and left the pie a long rectangle.)

Spread half the meat mixture in the middle of the pastry, leaving a 2-inch border. Place the hard-cooked eggs on top with the cut side down, then mound the remaining filling on top. (*Uh, I guess I didn’t read the thing about half the pork mixture either.)

Roll out the remaining pastry, cut into a similar 8 sided shape and place over the filling. Moisten and pinch the edges to seal, rounding the corners to make an oval shape.

Make 2 or 3 slits in the lid and brush the beaten egg. Roll out pastry scraps and cut out small shapes. Please them on top of pie. Brush again with egg.

Bake for 1 hour or until golden brown. Remove the pie from the oven and cool to room temperature.

*I guess by not thoroughly reading the instructions, I kind of made my own version of the French Easter Pie, no matter how it looks, it was delicious!

Lemon Pastry 

2 c. flour

1/2 tsp. salt

3/4 c. chilled unsalted butter, cut in cubes

1 egg, lightly beaten

2 tsp. fresh lemon juice

4-5 T. ice water

 Directions: 

Stir the flour and salt together. Cut the butter into flour until mixture resembles coarse crumbs.

With fork, stir egg, lemon juice, and 2 T. of the water. Sprinkle the liquid over the flour and mix just until it holds  together, add more water is needed. Knead dough in the bowl for 2 or 3 strokes – just until it makes a smooth ball. Cover and chill for 30 minutes before use.