Puffed Artichoke Pie

By annekeeney

Ingredients

• 1 pkg. (11 1/4 oz.)frozen puff pastry dough, thawed
• 2 lg. eggs, lightly beaten
• 15 oz. ricotta cheese
• 4 oz. parmesan cheese, freshly grated (1 cup)
• 1 1/2 c. artichoke hearts, drained and quartered
• 1/4 t. ground nutmeg
• salt
• freshly ground pepper

Preparation

Step 1

Cut two 7" diameter circles from each piece of pastry, reserving leftover pastry. Line bottom of a 7" springform pan with one of the circles and line sides 2" strips cut from leftover pastry. Refrigerate pan and remaining pastry circle until ready to use. Reserve 2 T. of the beaten eggs. Pour remaining eggs in a med. bowl. Add ricotta, parmesan, artichoke hearts, and nutmeg. Mix thoroughly. Season with salt and pepper. Spoon evenly into prepared springform pan. Top with remaining pastry circle, pinching edges together to seal. Brush top of pie with reserved 2 T. beaten egg. Refrigerate 20 minutes to firm.

Preheat oven to 400. Bake 55 minutes to 1 hour, or until golden brown and puffy. Cut into wedges and serve warm.