Ricotta - filled pie topped with pesto makes a nice first course. It can also be served as a summer luncheon dish. 8 servings.

CRUST:

1 c. all-purpose flour
Pinch of salt
1/4 c. (1/2 stick) well chilled unsalted butter, cut into sm. pieces
4 1/2 tsp. well chilled solid vegetable shortening
3 tbsp. ice water

RICOTTA FILLING:

2 tbsp. (1/4 stick) butter
1 tbsp. olive oil
1 c. minced shallots (about 6 oz.)
1 (15 oz.) container ricotta cheese
4 eggs, room temperature
1 1/4 tsp. salt
Freshly ground white pepper
Freshly grated nutmeg
Pesto Sauce
Fresh basil sprigs
Pine nuts

For Crust: Combine flour and salt in bowl. Cut in butter and shortening until mixture resembles oatmeal flakes. Gradually add water, mixing just until dough holds together. Transfer dough to lightly floured surface. Using heel of hand, smear 1/4 cup of dough at a time across surface to 6 inch long strips. Gather dough together and repeat 2 more times. Gather dough into ball; flatten to disc. Wrap with plastic and refrigerate at least 1 hour or overnight.

Preheat oven to 375 degrees. Roll dough out on lightly floured surface to 1/8 inch thick round. Transfer to 1 1/2 inch high 9 inch round quich pan with removable sides. Trim and finish edges. Line crust with parchment or foil. Fill with pie weights or dried beans. Bake until crust is set, about 10 minutes. Remove paper and weights. Continue baking until crust is brown, about 15 minutes. Remove pastry from oven. Retain temperature at 375 degrees.

Meanwhile, for Filling: Melt butter with oil in heavy small skillet over low heat. Add shallots and cook until beginning to soften, stirring frequently, about 5 minutes. Cool slightly. Combine ricotta, eggs, salt, pepper and nutmeg in large bowl. Add shallots and beat until ricotta filling is smooth.

Spoon filling into crust. Bake until knife inserted in center comes out clean, 25-30 minutes. Spread Pesto Sauce evenly over tart. Bake tart 5 minutes longer. Cool slightly. Serve warm or at room temperature, garnished with basil sprigs and pine nuts.

PESTO SAUCE:

Makes about 1 cup. 3 tbsp. pine nuts 3 med. garlic cloves 1/2 c. freshly grated Parmesan cheese (preferably imported) Pinch of salt 5 tbsp. olive oil

Puree basil, pine nuts and garlic in processor or blender. Mix in cheese and salt. With machine running, gradually add oil through feed tube. (Can be prepared 1 week ahead. Transfer pesto to jar and cover top with thin film of olive oil. Seal jar and refrigerate.