After last night’s great herbed tart, I felt confident I could improve on the recipe for lunch. I decided to give it another try in a different size and shape, with the addition of sautéed vegetables. Our dear friend Charlie was coming for lunch, so I wanted to make something special. Of course meat is optional, as are the veggies. Use what you got.
- 1 recipe double pie crust [2 1/2 c. flour, 1/2 tsp. salt, 1 c. butter, 1/2 c. cold water]
- 1 c. ricotta cheese
- 1 c. cream
- 1 egg
- 4 oz chèvre cheese
- 1 c. fresh mushrooms, sliced
- 1/2 c. onions, thinly sliced
- 2 cloves of garlic, minced
- 2 T. butter
- 1 red pepper thinly sliced
- 6 – 8 slices hard salami
- 1/2 c. pepperoni, thinly sliced
- 1 1/2 tsp. herb de provence
- salt & pepper
Make pie crust, roll dough in a rectangle large enough to line a 9×13″ rectangular pan. Pat in pan and seal edge.
Mix ricotta cheese with herbs de provence, a dash of salt and some fresh ground pepper in a bowl. Add cream and egg, beat until smooth.
Heat skillet, add 1 T. butter and heat to simmer.
Add onions, cook at medium high heat until translucent, add 1 T. butter and mushrooms.
Add some of the red pepper as mushrooms begin to cook down. (Keep some of the raw red pepper slices aside for a design on top of the pie.)
Add garlic. Remove from heat when the mushrooms are nicely browned and the onions are lightly caramelized.
Place slices of salami on the crust, one for each serving of the pie 6 or 8 usually. Crumble goat cheese over the salami. Sprinkle pepperoni on top.
Top with the sautéed vegetables, spread evenly.
Pour ricotta mixture over the top. Gently spread mixture across the top evenly. Top with slices of red pepper in a design on each or making squares. Bake at 400 degrees for 30 minutes, or until crust is golden and cheese is browned.