Ingredients
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1 lb butter, cold and diced
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4 cups flour
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4 tablespoons cold water
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1 cup ricotta cheese
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3 eggs, lightly beaten
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1/2 cup cream
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1 (14 1/2 ounce) can diced tomatoes, drained well or 1 1/2 cups fresh tomatoes, diced
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10 -12 asparagus spears, cut into ½ inch pieces
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1/2 lb lump crabmeat
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1/4 cup freshly grated parmesan cheese
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olive oil, to saute
Instructions
- Make the crust: Place the butter, flour and water in a food processor.
- Pulse until it begins to form a dough.
- Remove, gather in a ball, flatten, wrap in plastic film and let rest in the refrigerator for at least 1 hour.
- For the filling: Saute asparagus pieces in some garlic and olive oil until slightly softened.
- Add tomatoes just enough to warm through.
- In a large bowl, mix together ricotta, eggs, cream and parmesan.
- Add salt and pepper to taste.
- Preheat oven to 350 degrees.
- Remove dough from refrigerator.
- Cut dough in half and roll each half out with a rolling pin to about 1/2 inch thickness.
- Place each in bottom of a 9 pie pan.
- With a fork, poke holes on the bottom, then place in the middle of the oven and bake for about 15 minutes.
- Remove from the oven and let cool.
- Pour half of the filling inside each of the two baked crusts, and return to the oven.
- Bake for about 40-45 minutes, until the batter is set and slightly golden on top.