Savory Arugula Bars

    
     I love baking savory treats.  In the summer I'll serve them with Rosé on the patio.  And now, during the holiday season, they pair nicely with a cocktail when friends stop by.  Here, a buttery, cornmeal crust is topped with sautéed arugula, pine nuts, and currants, and all combined with a fresh ricotta-egg mixture.  Simply press the crust into the pan and while it's browning in the oven, finish stirring up the savory filling on top of the stove before the final bake. 

• Savory Arugula and Cheese Bars with a Cornmeal Crust

 Gail Monaghan | The Wall Street Journal

FOR THE CRUST:
• 1 1/4 cups all-purpose flour, plus more for the work surface
• 3/4 cup cornmeal
• 1/2 teaspoon salt
• 1 stick cold, unsalted butter, cut into small pieces
• 2 eggs, whisked
• 3 tablespoons ice water, for combining dough (if necessary)
• 1 tablespoon grated Parmesan
FOR THE TOPPING:
• Small pinch red pepper flakes
• 1 medium onion, peeled and very thinly sliced
• 2 large cloves garlic, peeled and thinly sliced
• 2 tablespoons extra-virgin olive oil
• Large pinch ground cinnamon
• Large pinch freshly grated nutmeg
• 2 tablespoons pine nuts
• 2 tablespoons dried currants
• 1/2 pound baby arugula
• 2 large eggs
• 1/2 cup fresh ricotta
• 2 tablespoons grated Parmesan
• Sea salt and freshly ground black pepper
• 3 tablespoons finely crumbled feta or ricotta salata

1.  Preheat oven to 400˚F and position rack in center of oven.  Make the cornmeal crust:  In the bowl of a food processor, add the flour, cornmeal, and salt and pulse to combine.  Add the butter and pulse until mixture forms pea-size clumps.  Add the eggs and continue to pulse until dough just comes together.  If the dough is too dry, add the ice water, 1 teaspoon at a time.  Do NOT let the dough form a ball.  Transfer the dough to a 9-inch-by-9-inch baking pan.  Press the dough gently into an even layer.  Place in oven and bake until light golden brown, 15 minutes.  Remove from oven.  Sprinkle crust with the tablespoon of Parmesan.  Raise oven rack to highest level and increase oven temperature to 475˚F. 
2.  Meanwhile, in a large skillet over medium heat, sauté red pepper flakes, onions and garlic in the olive oil, stirring almost constantly, until golden brown -- you do not want the onions to burn.  Add the cinnamon, nutmeg, pine nuts, and currants and cook, stirring, until very hot, about 2 minutes.  Add arugula and cook, stirring, until just wilted.  Remove from heat.
3.  In a small bowl, whisk together the eggs, ricotta and 1 tablespoon Parmesan until combined. Stir mixture into the arugula.  Season to taste with salt and pepper.  Spread arugula mixture evenly over the cornmeal crust and sprinkle with the remaining Parmesan and feta.
4.  Place baking pan in oven and bake until the cheese on top is beginning to color, 20-25 minutes.  Remove from oven and let rest at least 15 minutes before slicing.  Serve warm or at room temperature. 

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