Longtime TABLE contributor Quelcy Kogel has strong feelings about pie. And she’d like to empower you in the same direction, all day long, with pie for every meal. Here’s her dinner recommendation, but please enjoy the full menu for breakfast, lunch and dessert, as well!

Ingredients

For the Crust

1 (13.2 oz., measuring 9x14”) frozen puff pastry (such as Wewalka brand), thawed

For the Cheese Mixture

15 oz. ricotta

Zest of 1 lemon

1 tbsp. olive oil

Fresh thyme, to taste

Crushed black pepper, to taste

Toppings

24 oz. sliced peaches, grilled

3 ears of corn, grilled 

Sweet peas, to taste

Bleu cheese, to taste

Prosciutto, to taste

Garnish

Honey 

Chopped basil 

Instructions

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Unroll the puff pastry into a rectangular and transfer to the sheet pan. 

In a food processor, combine the ricotta, lemon zest, olive oil, fresh thyme and black pepper. 

Bake for 15 to 20 minutes, until the crust is golden brown, the cheese is melted, and the prosciutto is crispy. 

Drizzle with honey, sprinkle with chopped basil, cut, serve and enjoy. Can be enjoyed hot or cold. 

Yield: A 9x14-inch puff pastry tart

STORY, PHOTOGRAPHY AND STYLING BY QUELCY KOGEL

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