After my attempt to make pies at Thanksgiving, I made sure not to include any pie recipe in my holiday baking in December. But I did find a couple savory pie-like dishes that provide a meal in one dish for busy weeknights or weekend mornings. The key to making these savory dishes quick is that they don’t require a real pie crust. And the cold weather the last few weeks makes dishes that require the oven a perfect choice.
The first dish is actually a tart that uses refrigerated pizza crust instead of pie dough. I picked the recipe for a Christmas-morning brunch item for a few reasons. I knew we were having a honey-baked ham for Christmas Eve and that there would be ham left over for other dishes throughout the week. I also wanted a dish that I could make ahead of time so that when I arrived at my parent’s house on Christmas morning, my mom and I wouldn’t have to do a lot of cooking. We were actually able to prep and cook the ricotta, ham and scallion tart the day before. We baked it until the filling was almost set and then were able to pop it back in the oven for 15 minutes in the morning to finish it off. The tart is almost like a quiche, but it has a lighter, fluffier texture. The scallions and fresh herbs offer a lot of flavor, as did the ham.
The second dish I cooked in recent weeks is a taco pie. Instead of a traditional crust, this pie uses corn tortillas on the bottom of a pie pan and on the top. The filling is a mix of vegetables and ground meat, with cheese sprinkled on top. The dish tasted perfect for a cold winter evening.
Ricotta, ham and scallion tart
Recipe courtesy of Food Network
3 tbsp. unsalted butter
1 13.8-oz. tube refrigerated pizza crust dough
1/2 c. ricotta cheese
1/4 c. heavy cream
1 large egg
2 to 3 bunches scallions
3 tbsp. chopped fresh parsley
2 tbsp. chopped fresh dill or tarragon
Freshly ground pepper
5 ounces deli-sliced ham, cut into 1/2-inch pieces
Place a baking sheet on the top rack of the oven; preheat to 425 degrees. Grease a 9-inch fluted tart pan with 1 tablespoon butter. Line the pan with the pizza dough, carefully pressing it against the sides; trim excess dough.
Whisk the ricotta, cream and egg in a medium bowl. Mince enough green scallion tops to make 2 tablespoons; add to the ricotta mixture along with the parsley and dill. Season with pepper. Slice the remaining scallions into 1/2- to 1/4-inch pieces.
Heat the remaining 2 tablespoons butter in a large skillet over high heat. Add the sliced scallions and 2 tablespoons water; cook until the scallions are tender and start to sizzle, about 3 minutes. Remove from the heat and add the ham. Spread all but a few tablespoons of the scallion mixture on the prepared crust. Pour in the ricotta mixture, then scatter the remaining scallion mixture on top.
Bake the tart on the preheated baking sheet for 20 minutes, or until the crust is golden and the filling is set. Rest in the pan for 5 minutes, then remove and slice.
Per serving: Calories 460; Fat 22 g (Sat. 12 g; Mono. 5 g; Poly. 1 g); Cholesterol 115 mg; Sodium 1,165 mg; Carbohydrate 51 g; Fiber 1.5 g; Protein 18 g
Taco pie
Recipe courtesy of Food Network
3 tbsp. vegetable oil
8 corn tortillas, halved
1 small onion, chopped
2 cloves garlic, minced
Pinch of cayenne pepper
3/4 lb. ground pork (or ground beef, if preferred)
Kosher salt
1 15-oz. can crushed tomatoes
2 4.25-oz. cans chopped green chiles
1 c. frozen corn
1/2 c. chopped fresh cilantro
1 c. shredded mozzarella (preferably reduced sodium)
Preheat the oven to 400 degrees F. Heat the vegetable oil in a large skillet over medium-high heat. Add the tortillas and cook, flipping a few times, until golden, about 3 minutes. Remove with tongs and transfer to a paper towel-lined plate to drain.
Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the garlic and cayenne and cook 30 seconds. Add the pork and 1/4 teaspoon salt and cook, breaking up the meat, until browned, about 4 minutes. Stir in the tomatoes, chiles and corn. Bring to a simmer and cook until slightly thickened, about 3 minutes. Season with salt. Remove from the heat and stir in the cilantro.
Arrange half of the tortillas in the bottom of a 9-to-10-inch pie plate. Top with half of the meat mixture, then half of the cheese. Repeat with the remaining tortillas, meat and cheese. Cover loosely with foil and bake until the cheese melts, about 10 minutes.
Per serving: Calories 590; Fat 36 g (Saturated 12 g); Cholesterol 76 mg; Sodium 723 mg; Carbohydrate 41 g; Fiber 6 g; Protein 29 g
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