Fresh Fig Ricotta and Prosciutto Pie
Indulge in the perfect blend of sweet and savory with our Fresh Fig Ricotta and Prosciutto Pie, a show-stopping dish that's as elegant as it is delicious. This Mediterranean-inspired recipe starts with a buttery, flaky homemade crust that cradles a velvety ricotta-Parmesan filling, perfectly seasoned with thyme and black pepper. Fresh figs, with their natural sweetness, are paired with the salty richness of prosciutto, creating a beautifully balanced flavor profile. A drizzle of honey adds a luscious touch, while the golden-baked crust ensures a delightful crunch in every bite. Ready in just over an hour, this pie is ideal for brunch, special gatherings, or an elevated everyday dinner. Serve it warm or at room temperature for a stunning centerpiece that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 170 g Unsalted butter
- 60 ml Cold water
- 1 tsp Salt
- 450 g Ricotta cheese
- 8 pieces Fresh figs
- 6 pieces Prosciutto slices
- 1 large Egg
- 50 g Parmesan cheese, grated
- 2 tbsp Honey
- 1 tsp Thyme leaves
- 0.5 tsp Black pepper
- 1 tsp Olive oil
Instructions
Prepare the crust: In a large bowl, combine the all-purpose flour and salt. Cut the cold unsalted butter into small cubes and mix it into the flour using a pastry cutter or your fingertips until it resembles coarse crumbs.
Add cold water one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 190°C (375°F).
On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter and 1/8 inch thick. Transfer it carefully to a 9-inch pie dish, pressing it into the bottom and sides. Trim any overhanging edges.
In a medium bowl, mix the ricotta cheese, grated Parmesan cheese, egg, black pepper, and thyme leaves until well combined.
Spread the ricotta mixture evenly into the prepared pie crust.
Slice the fresh figs in half and arrange them on top of the ricotta filling, cut-side up.
Tear the prosciutto slices into smaller pieces and distribute them evenly over the figs and ricotta filling.
Drizzle honey over the top of the pie, ensuring an even layer of sweetness. Lightly brush the exposed crust with olive oil for added browning.
Bake the pie in the preheated oven for 35–40 minutes, or until the crust is golden brown and the filling is set.
Remove the pie from the oven and let it cool for at least 10 minutes before cutting. Serve warm or at room temperature.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1114 mg | 48% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 16.8 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 292 mg | 22% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 416 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
