Prosciutto Ricotta Pie with Flaky Fig Pastry and Balsamic Glaze. This savory pie is a comforting and flavorful dish that will satisfy any crowd. A flaky fig pastry crust is the perfect vessel for a creamy ricotta and prosciutto filling, and is topped with a sweet balsamic glaze for a beautiful presentation.
Ingredients:
- 1 cup fresh ricotta cheese
- 1/2 cup chopped prosciutto
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon sea salt
- 1/2 cup diced fresh figs
- 1/4 cup balsamic glaze
- 1/2 cup all-purpose flour
- 1/4 cup chilled unsalted butter, cut into small cubes
- 2 tablespoons ice water
Directions:
- Preheat oven to 375 degrees F. In a medium bowl, combine ricotta, prosciutto, parmesan, basil, pepper, salt, and figs. Mix until fully combined.
- In a separate bowl, combine flour and butter. Use a pastry cutter or your fingertips to cut butter into the flour until it resembles small pea-sized crumbles.
- Slowly add ice water to the flour and butter mixture, one tablespoon at a time, until a dough forms. Turn out onto a floured surface and knead for a few minutes until a smooth dough is formed.
- Roll out the dough on a floured surface to 1/4-inch thickness. Carefully place the dough in a 9-inch pie pan, pressing it firmly against the sides and bottom.
- Pour the ricotta and prosciutto mixture into the prepared pie pan. Place in the oven and bake for 30 minutes.
- Once the edges of the crust are golden brown and the center of the pie is set, remove from the oven and let cool slightly.
- In a small saucepan, heat the balsamic glaze over medium-low heat until it begins to bubble. Remove from heat and let cool.
- Brush the top of the pie with the balsamic glaze and serve warm. Enjoy!