Torta Di Ricotta
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- Grease a springform pan well and chill.
- 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.
- Beat the eggs with the spices until frothy, then stir in the parsley, ricotta and sour cream. Finally stir in the cheese and bacon.
- Meanwhile preheat the oven to 200 ° C top / bottom heat.
- Pour the filling onto the dough in the springform pan and smooth it out.
- If the edges protrude a lot, possibly push down a little with your fingers
- Place the pastry lid on top, peel off the baking paper and press lightly on the edges.
- Bake in the preheated oven for about 45-50 minutes.
- Tastes warm as a main course, but can also be eaten cold.
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