Spring is in the air and berries are coming into season. Nothing to me bridges the winter-spring crossover like the meeting up of oranges and blueberries. There is something special about the two bonding over a something creamy and dreamy in my mouth. I think that introduces my palate quite well, but to introduce myself…
My name is Lydia and I am 1/2 of the team at the food and travel blog Suitcase Foodist. From exploring a passion for persimmons to literally exploring Istanbul or Italy we write about food and discovery.
I recently found myself in possession of a pint of blueberries and some ricotta and though to myself: “Self, you should make a ricotta pie, sprinkled liberally with those lovely berries!” And then I hit a roadblock. The trouble was a pantry bare of basic pie making ingredients such as flour and butter to make a crust. Oh, and I always fail at making pie crusts. That too.
Not wanting to sprint off to the store on a whim I decided to make due. I’d heard of taking ricotta and baking it with fresh herbs and lots of olive oil as a sort of savory pure cheese tart.
And so with that in mind, this little recipe was born. It was a birth of necessity and craving and a touch of laziness – but so much of cooking is based on what happens to be in the fridge in the moment, so I don’t feel to poorly about it.
If you like this recipe, you might enjoy these additional dessert recipes by Suitcase Foodist:
Lydia is immersed in the food world full time. From the Suitcase Foodist blog, to marketer for Whole Foods Market to freelance event planning, to food centric travel – the next meal is literally the lynchpin of her life.