About an hour
Yam Crusted Bacon Mushroom & Asparagus Ricotta Pie
2 medium yams, very thinly sliced (use a mandolin or the single blade on most graters) if you are pressed for time, omit the yam crust
1 c ricotta cheese
6 slices thick cut bacon, cut into ¼” bits
10 small mushrooms, quartered
½ red pepper, cubed
1 onion, cubed
1 bunch asparagus, 2 spears trimmed, left whole, and set aside to top the pie, the rest chopped (if asparagus is not available or ridiculously priced, substitute long green beans.)
2 cloves garlic, minced
¾ tsp salt
15 cracks fresh black pepper
10 fresh basil leaves, chiffonade (divided: 2/3 – 1/3)
½ c grated mozzarella
Olive oil to sauté
4 c baby spinach
½ c cherry tomatoes, halved
10 small mushrooms, sliced
Drizzle of olive oil
Splash of balsamic vinegar
Sprinkle of salt and pepper
Step by Step Instructions
Note: If you are pressed for time omit the yam crust. It’s a bit time consuming and will cost you about 15 minutes. Skip to Step 2 if you omit the crust.
Set the oven to 400°and use a pastry brush to grease (generously) a pie pan with olive oil.
Slice the yams very thinly using a mandolin or the single blade of a grater. Line the pie pan with slices of yam ensuring that the slices overlap a bit and there are no gaps. Pop the pie pan into the oven for 10 – 15 minutes, until the yams are tender. When the crust is done remove it from the oven and set aside.
While the yam crust is in the oven prepare the pie filling. (If you are omitting the yam crust, start here).
Place the bacon into a heavy skillet over medium heat and sauté until the bacon is almost crispy. Add the onions and garlic when the bacon is about half done and sauté a few minutes, then add the chopped asparagus (or beans) and mushrooms, and sauté until the bacon is done. When the bacon is done remove the pan from the heat and set it on an angle, pressing the bacon etc to the high side of the pan and let the fat drain to the low side of the pan then allow the bacon mixture to cool a bit.
While the bacon and onions are on the go, prepare the cheese and egg mixture. Add the ricotta, eggs, salt and pepper to a bowl and whisk until smooth and well combined then set aside. When the bacon mixture has cooled add it to the cheese and eggs along with 2/3rds of the fresh basil and mix until well combined.
Pour the pie filling over the yam crust (or greased pan if you have omitted the crust). Scatter the red pepper overtop and sprinkle with grated mozzarella then set two asparagus spears in a cross in the center of the pie. Pop the pie into the oven for 10 minutes at 400°, then lower the heat to 350° for a further 20 to 25 minutes, until the pie is golden brown and set in the center.
While the pie is in the oven, get to work on your salad. Place spinach, tomatoes, and mushrooms into a small bowl and toss well, then pop the bowl into the fridge until the pie is done.
When the pie is done remove it from the oven and let it rest for 5 minutes before serving, then cut into portions and serve across 4 plates. Add oil, vinegar, salt, and pepper to the spinach salad and toss well, then serve the salad alongside the pie.
Now sit down and enjoy the yummy masterpiece that you have created!