Cheese Tart

° Serves 4

You’ll find this simple tart a life-saver when unexpected guests drop in. Although you can certainly use a homemade piecrust, a frozen pie shell works very well and saves time. To give the tart a more rustic look, fold the edges of the flattened pie shell back over the filling.

• One 9-inch frozen pie shell
• 1 cup ricotta cheese (8 ounces)
• 2 large eggs, lightly beaten
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 4 ounces Gouda or cheddar cheese, grated (1 cup)
• 2 teaspoons Spicy Red Salsa, or 1 teaspoon Sriracha or other hot sauce

Remove the pie shell from its foil pan and place it on a cookie sheet lined with nonstick aluminum foil. Set it aside to defrost for about 30 minutes.

Preheat the oven to 400 degrees. Mix the remaining ingredients together in a bowl.

Flatten the softened pie shell against the cookie sheet, creating a flat circle of dough 10 to 12 inches across. Seal any cracks that develop by pressing the dough together gently with your fingers. Pour the ricotta mixture into the middle of the round of dough and spread it out to within 1 to 2 inches of the edge. Fold the border of dough back over the filling, lifting it with the help of the foil, pushing it against the cheese, and then peeling back the foil.

Bake the tart for 30 to 40 minutes, or until the filling is set and nicely browned. Cut into wedges and serve.