Sweet and Savory Pie for Dinner

Quelcy Kogel has some strong feelings about pie, meaning pie for dinner is totally on the table. In order to make a pie that feels just right for dinner but still reminds us of the dessert pies we love, she bakes up a Sweet and Savory Pie. This recipe uses a puff pastry dough as the base then slathers on top a lemon ricotta mixture, grilled peaches, corn, sweet peas, bleu cheese, and prosciutto. It’s a fun way to get your kiddos to try new foods while still eating their fruits and veggies.

How to Perfectly Grill Peaches for This Sweet and Savory Pie

In order to make your peaches perfectly grilled for the best dinner pie topping, you want to start by halving and pitting your peaches. Then slice them. Preheat your grill (you’re going to want to use an actual grill for those gorgeous grill marks) before adding your slices and leave them on for about 5 minutes. After getting a good char on the one side, do the same for the other side before placing your warm peaches onto the Sweet and Savory Pie.

Sweet and Savory Pie for Dinner

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• Author: Quelcy Kogel
• Yield: 9x14-Inch Puff Pastry Tart 1x

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Description

Craving pie for dinner? Let yourself delight in layers of puff pastry, cheeses, peaches, corn, sweet peas, and prosciutto.

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Ingredients

Scale 1x2x3x

• 1 pack (13.2 oz, measuring 9×14”) frozen puff pastry, thawed
• Cheese mixture
• 24 oz sliced peaches, grilled
• 3 ears of corn, grilled
• Sweet peas, to taste
• Bleu cheese, to taste
• Prosciutto, to taste
• Honey
• Chopped basil

For the cheese mixture:

• 15 oz ricotta
• Zest of 1 lemon
• 1 tbsp olive oil
• Fresh thyme, to taste
• Crushed black pepper, to taste

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Instructions

1. 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.
2. In a food processor, combine the ricotta, lemon zest, olive oil, fresh thyme and black pepper.
3. Bake for 15 to 20 minutes, until the crust is golden brown, the cheese is melted, and the prosciutto is crispy.
4. Drizzle with honey, sprinkle with chopped basil, cut, serve and enjoy. Can be enjoyed hot or cold.

Recipe and Photography by Quelcy Kogel

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