Torta Di Ricotta

Summary

Ingredients

For the dough:

• 175 g butter
• 1 teaspoon salt
• 350 g flour
• 3 tablespoons water

For the filling:

• 3 egg (s)
• Pepper and marjoram
• 250 g ricotta
• 200 g sour cream
• 200 g cheese, rated Asiao, youn, milder (alternatively Gouda)
• 125 g bacon, diced or ham
• 1 pck.parsley, frozen

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Instructions

1. Grease a springform pan well and chill.
2. Prepare the shortcrust pastry. Roll out about 1/3 of it on baking paper and cut out a circle the dia of the springform pan as a lid. Line the mold with the rest of the dough so that a 3-4 cm high edge is created. Chill both for at least 30 minutes.
3. Beat the eggs with the spices until frothy, then stir in the parsley, ricotta and sour cream. Finally stir in the cheese and bacon.
4. Meanwhile preheat the oven to 200 ° C top / bottom heat.
5. Pour the filling onto the dough in the springform pan and smooth it out.
6. If the edges protrude a lot, possibly push down a little with your fingers
7. Place the pastry lid on top, peel off the baking paper and press lightly on the edges.
8. Bake in the preheated oven for about 45-50 minutes.
9. Tastes warm as a main course, but can also be eaten cold.