Category Archives: Pies + Tarts

Peach Ricotta Pudding Cream Pie + 5 Delicious Cream Pie Links

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“How will you nurture your soul?”

I stare blankly, not fulling understanding my friend’s question.  Nurture? My soul?

[nurture: the care and attention given to someone or something that is growing or developing]

“I don’t know.”  

She smiles.  “You should think about that.”

I have nurtured three babies, my marriage, more or less, my parents, friends.  But to nurture my soul would take thought, reflection, care; the last thing on my to do list now becoming the first.  A real acknowledgement that unlike a stagnant body of water, I’m fluid, changing from one form to another.  A hard change for someone who prefers to anesthetize feelings and wants with an alcoholic beverage. And yet it is time, something [my soul?!] annoyingly tugs at me, repeating over and over like a mantra, a broken record, day following day, mile after mile: this is not working for you.

You thought you could hide from yourself.  

I did a pretty good job.  

And where did it get you?  He smiles, takes a long sip from his martini.

I wish you had been this insightful when you were alive.  

Me too.  He devilishly laughs.

I will address this deficiency, finally, and see where it takes me.  For now, I’ll share this peach ricotta pudding cream pie recipe because sharing part of me feels good.  And that is a start…I hope.

Peach Ricotta Pudding Pie

A cracker crust filled with a lightly sweetened ricotta pudding topped with fresh peaches and whipped cream

Serves 6-8

recipe inspired by Food 52 How To Make Any Cream Pie Without A Recipe

ricotta pudding recipe adapted from Mark Bittman

Ingredients for cracker crust:

1 + 1/2 cups (heaping) of crushed Ritz crackers

6 tablespoons unsalted butter

2 tablespoons sugar

Directions:

Crush crackers in a food processor or place in a Ziploc bag and crush them with a rolling-pin.  Melt 6 tablespoons of butter in the microwave or the on the stove top.  Using a medium size bowl, mix together the crushed crackers, butter and sugar.  The mixture should just hold together when squeezed.  Press the crumb mixture into a 9-inch pie tin and freeze for at least 1 hour.  When ready to bake, pre-heat your oven to 350F and bake until dark golden brown, about 15-20 minutes.  Allow to cool to room temperature on a wire rack.  (The crust can be made a day ahead.  Cover loosely with foil until ready to use.)

Ingredients for ricotta pudding:

1 pound fresh ricotta, drained if super moist

1/4 cup + 1 tablespoon confectioners’ sugar (add more to taste if you prefer a sweeter pudding)

3 tablespoons vanilla extract

pinch of kosher salt

Directions:

Using a food processor with a blade attachment, mix together the ricotta, sugar, vanilla and salt until very smooth.  Transfer to a glass bowl, cover with plastic wrap and refrigerate until ready to use.  (The pudding can be made a day ahead.)

Ingredients for peach mixture:

1 large peach, medium dice

large spoonful of raw sugar

Directions:

Slice and dice the peach and place in a bowl.  Gently stir in a heaping spoonful of raw sugar.  Allow to sit for about 30 minutes.  Drain off any excess juices.

Ingredients for whipped cream:

1 cup very cold heavy cream

splash of rum

Directions:

Using a stand mixture fitted with a whip attachment or a handheld electric mixer, beat the cream until medium peaks form or a spoon swirled through the cream leaves a soft mark.  Do not over-beat!  Just before you are done whipping the cream, add a splash of rum.  Chill until ready to use.  Whipped cream should be made just before you are ready to use it.

Assembly Time!

Spread a bit of ricotta pudding across the bottom of pie crust.  Top with drained peaches.  Add remaining ricotta pudding, spreading out evenly.  Top with whipped cream.  Make swirls in the cream with the back of your spoon.  Top with additional diced peaches and/or white chocolate shavings, if desired.  Enjoy!

(Pie will last up to a day in the refrigerator.)

5 Cream Pie Links

My roommate from college and the only person I laugh with to the point of tears, loves all things lemon.  If you love lemon just as much as she does check out Willow Bird Baking’s lemon cream pie bars and All Day I Dream About Food’s low carb lemon sour cream pie.

If you love old fashion coconut cream pie, check out Willow Bird Baking’s chocolate & coconut cream pie bars.  The addition of a rich chocolate ganache is brilliant!

Fall is almost here and that means all things pumpkin popping up everywhere.  Celebrate fall and make Lauren’s Latest pumpkin cream pie recipe.  This is sure to be a hit with all of your pumpkin loving friends and family!

My favorite type of cream pie is a banana cream pie.  Check out my recipe here!

 

Lemon Ricotta Zucchini & Tomato Galette + 5 Summer Savory Galette Links

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The blue sky  was splattered with gauzy clouds.  Our kite soared many feet above and danced in the mean ocean breeze while the kids chased its shadow down the long empty beach.  A perfect kinda day, really.  I felt you there, wrote your name in the sand and watched the tide selfishly whisk it away.  I smiled at the pointless gesture.  As if the sea were that kind.

Later, I bounced my youngest on my hip in the cool salt water pond and kissed his wet, chubby cheeks, all while he giggled at fun mommy.  The older kids swam around us like a school of trout, approaching and darting quickly away.  I passed our youngest off to J and returned to my sand covered beach chair.  I watched, fully present, something I hardly ever do.

Is there much more?  

You laughed.  The dead are so wise.  No, no there is nothing else.

I smiled, easy for you to say.

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Lemon Ricotta Zucchini Tomato Tart

A savory summer galette starring garden ripe zucchini and heirloom tomatoes paired with a bright lemon ricotta filling

serves 6

recipe adapted from Better Homes and Gardens and Cambridge School of Culinary Arts

Ingredients for filling:

1/2 of a 15 ounce package of your favorite refrigerated pie crust or use the recipe listed below

1 medium zucchini, thinly sliced (about 2 + 1/2 cups)

3 heirloom tomatoes, 1/4 inch slices

3/4 cup ricotta cheese

1/2 cup grated Parmesan cheese

1/4 cup goat cheese

1 tablespoon olive oil

zest of 1 lemon

juice of 1 lemon

1/4 teaspoon freshly grated black pepper + more to taste

kosher salt to taste

basil leaves, torn

1 egg

1 tablespoon water

Sea Salt

Optional: Balsamic glaze like this

Directions:

Sprinkle sliced zucchini lightly with salt.  Place in colander and drain for about 15 minutes.  Pat dry.

Pre-heat the oven to 400F.

Lightly flour a piece of parchment paper and roll out your pie dough to a 12 inch circle.  Transfer to a large baking sheet and set aside.

Using a medium bowl whisk together ricotta, Parmesan cheese, goat cheese, olive oil, lemon juice, lemon zest, kosher salt and pepper.  Grab a spatula and spread the filling evenly over the dough leaving about 1 and 1/2 inch border.  Top with zucchini, followed by tomato slices and drizzle with a bit of olive oil.  Gently fold over pastry edge, pleating and pressing down as needed.

In a small bowl whisk together 1 egg with 1 tablespoon of water.  Using a pastry brush lightly brush the edges with the egg mixture.  Place in oven and bake until golden brown, 35-40 minutes.

Remove from oven and sprinkle with torn basil leaves and sea salt.  Drizzle all over with balsamic glaze, if desired.  Serve warm or at room temperature.  Galette is best the day it is made, but it does make a nice breakfast the next day.  If you have leftovers, store in an air-tight container at room temperature.  Bring to room temperature before eating.  Enjoy!

Pate Brisee or Short Pastry

recipe from the Cambridge School of Culinary Arts

Makes 1-9 inch pie crust

Ingredients:

1 1/2 cups flour

1/8 tsp. salt

8 tablespoons cold, unsalted butter

3-4 tablespoons ice water

Directions:

Combine flour and salt in a large bowl.   Next add cold butter, cut into 1 inch pieces. Rub butter and flour between your fingertips until the butter is pea-sized. Dump dough onto clean counter. Form a “trough” lengthwise (vertically) through flour mixture. Add the water, one tablespoon at a time, and fluff it with your fingers until large lumps form and the pastry is blended. The dough should be a bit dry, not too wet.

Gather the dough together and flatten the dough with the heel of your hand so that the butter will layer between the flour (fraisage). Rotate dough and repeat once again.  Repeat a few more times.  Form into a disk. Wrap in plastic and refrigerate at least 1 hour.

5 Summer Savory Galette Links

Can’t get enough of heirloom tomatoes?  Head to Joy the Baker for her heirloom tomato tart recipe with sun-dried tomato pesto.  Yum!

Not sure what to do with all of your garden’s summer squash?  Try A Cozy Kitchen’s summer squash lattice ricotta tart.

Gluten-free?  Head to Tartelette  and try a gluten-free tart with savory greens, tomatoes and goat cheese.  While you are there be sure to check out Helene’s recipe for a Swiss chard, goat cheese and prosciutto tart.

If your CSA contains more Swiss chard than you can handle, try making Smitten Kitchen’s leek and Swiss chard tart!