I want to have a clever, or interesting, or funny story to go with this ricotta tart, but I don’t. I was cranky and hungry and tired and hungry and I was working on a weekend (bummer) and cheese is all I had in my fridge. Now, I am not a big cheese eater—R. is, so you can imagine my disappointment.
But you know, when all you’ve got it cheese (ricotta and feta, in this case) you might as well make [cheese] pie. Or something to that effect.
The other ingredients were in the pantry, and I had a bunch of bright red, plum tomatoes on the vine sitting in a bowl on the counter begging to be eaten.
Now, for someone who doesn’t really eat a whole lot of cheese, this pie was pretty cheesy. Mild, but cheesy. If, like me, you prefer less cheese, then I would say use half the quantity of cheese and add a couple of extra tomatoes, and maybe some pan-fried courgettes or eggplants, so it’s more like a vegetable pie. If you’re making it as is, don’t skip the lemon zest—it makes the dish.
I like it best eaten warm, with a leafy green salad.