All-purpose flour, for dusting
Pre-made pie crust (store bought or can use your own recipe)
12 ounces fresh ricotta cheese
1 1/2 cups milk
2 large eggs
1 1/2 tablespoons freshly grated lemon zest
1 1/2 teaspoons coarse salt
3/4 teaspoon freshly ground pepper
1 1/2 cups arugula leaves
Whisk ricotta, milk, eggs, zest, salt, and pepper in a large bowl. Stir in arugula. Pour mixture into tart shell; bake until puffed and pale golden brown, about 45 minutes. Let cool at least 30 minutes before serving.
Adapted from www.marthastewart.com.