Ingredients
Crust
1 1/2 cups
3/4 cup cornmeal
1/2 tsp salt
1 stick cold butter cut into chunks
2 eggs, whisked
3 tbsp ice water
1 tbsp parmesan cheese
Topping
Small pinch of red pepper
1 medium onion, thinly sliced
2 large cloves garlic, thinly sliced
2 tbsp olive oil
Large pinch cinnamon
Large pinch freshly grated nutmeg
2 tbsp pine nuts, toasted
2 tbsp dried currents
1/2 lb baby arugula
2 large eggs
1/2 cup fresh ricotta
2 tbsp parmesan
Sea salt and pepper
3 tbsp finely crumbled feta or ricotta salata
Preparation
Preheat oven to 400.
