Holy Instagram. This is easy (if you have a mandolin) and looks so impressive. Oh yea, it tastes good too.
I made this for a Thanksgiving Eve Pie Day tradition with my boyfriend’s family. Amongst the delicious sweets, we wanted a savory, and this baby was born. This would be great for any brunch where you want to seem super advanced with not too much effort or money.
What you’ll need:
- Pre-made gluten free pie crust (or regular, if you’re regular)
- Few carrots and green zucchini
- I’m allergic to eggplant, otherwise I would’ve used a purple eggplant
- A bright red and bright yellow tomato
- (basically go shopping for color in the veggie aisle)
- 1/2 cup ricotta (feel free to use more)
- 1 egg
- 2 tbsp pesto (feel free to use more)
- Salt to taste
- Step 1, mandolin. Honestly, not worth the effort if you don’t have one. Thanks to my brother for lending me all advanced cooking tools! Make sure you’re doing so in a way that color shows through on one side and that it’s not too thick or thin (it needs to be bendy but thick enough to show color). I mandolined the night before, but you don’t have it. For tomatoes, just slice thinly with a serrated knife.
- Preheat oven to 400F
- In a small bowl, mix ricotta and pesto in a ratio that tastes good to you, add salt if you feel like it. Then add an egg and mix. That goes in the bottom of your pre-made pie crust. You want enough that it will create a “paste” for your veggies to stick into.
- Then start making your spirals, starting with a tight zucchini spiral in the middle, and build out. We started spiraling outside of the crust, and only put in the middle when it was hard to hold.
- Alternate between your colors to get some randomness in there. I didn’t use a ton of tomatoes, just a few here and there to add additional color and texture.
- Fill in your holes with veggies so the pie looks full, sprinkle with a little salt, and throw that bad boy into the oven for 40-50 minutes, so veggies feel cooked through (especially carrots, test with a fork) and crust has a golden brown going.
When it’s done, take lots of pictures, brag to your friends, and make sure your parents tell you they’re proud of you.
*credit: I used this tart from Food52 as a basic guide, but as you’ll see, changed a lot.