Pie All Day: Dinner
Photography and Styling by Quelcy Kogel
Longtime TABLE contributor Quelcy Kogel has strong feelings about pie. And she’d like to empower you in the same direction, all day long, with pie for every meal. Here’s her dinner recommendation, but please enjoy the full menu for breakfast, lunch and dessert, as well!
Ingredients
For the Crust
1 (13.2 oz., measuring 9x14”) frozen puff pastry (such as Wewalka brand), thawed
For the Cheese Mixture
15 oz. ricotta
Zest of 1 lemon
1 tbsp. olive oil
Fresh thyme, to taste
Crushed black pepper, to taste
Toppings
24 oz. sliced peaches, grilled
3 ears of corn, grilled
Sweet peas, to taste
Bleu cheese, to taste
Prosciutto, to taste
Garnish
Honey
Chopped basil
Instructions
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Unroll the puff pastry into a rectangular and transfer to the sheet pan.
In a food processor, combine the ricotta, lemon zest, olive oil, fresh thyme and black pepper.
Bake for 15 to 20 minutes, until the crust is golden brown, the cheese is melted, and the prosciutto is crispy.
Drizzle with honey, sprinkle with chopped basil, cut, serve and enjoy. Can be enjoyed hot or cold.
Yield: A 9x14-inch puff pastry tart
STORY, PHOTOGRAPHY AND STYLING BY QUELCY KOGEL
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