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- Crostata di Peperoni, Ricotta e Basilico
- (Sweet Peppers, Ricotta and Basil Pie)
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Ingredients:
For the crust:
1/2 pound butter, cold and diced
2 cups flour
2 tablespoons cold water
For the filling:
3 roasted red bell peppers, skin and seeds removed
1 cup ricotta cheese
10 leaves fresh basil
3 eggs
1/2 cup cream
4 tablespoons grated Grana Padano cheese
Salt and freshly ground pepper to taste-
- Directions:
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- Make the crust:
Place the butter, flour and water in a food processor. Pulse until it starts coming together. Remove, gather in a ball, flatten, wrap in plastic film and let rest in the refrigerator for at least 1 hour.
Make the filling:
Place the peppers, ricotta, basil, eggs, cream and Grana Padano cheese in the food processor; puree. Adjust salt and pepper to taste.
Remove dough from refrigerator and roll out with a rolling pin to about 1/2 inch thickness. Place in a fluted quiche pan (like a tart pan, only higher).
With a fork, poke holes on the bottom, then place in the middle of the oven, preheated to 350° F; bake for about 15 minutes.
Remove from the oven and let cool. Pour the filling inside the baked crust and return to the oven. Bake for about 40-45 minutes, until the batter is set and slightly golden on top.
Let cool and serve at room temperature. Serves 6 to 8.
That's it!
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