Ricotta Pie or as some might say torta tal-Irkotta

Capture

Ingredients:

(serves 4)

  • 500 g puff pastry/short crust pastry
  • 3 eggs beaten
  • 500 g ricotta plus 6 fresh goats’ cheeses
    (gbejniet friski - if you cantget hold of
    gbeniet use 1kg ricotta)
  • 6 tablespoons cheddar or dried goats’ cheese
  • 4 tablespoons fresh cream
  • Salt and pepper
  • A handful or two of peeled broad beans or
    finely chopped parsley ( both optional)

Method:

The ricotta pie is a favourite with many Maltese. I like to add fresh cheeslets with the ricotta and with this extra secret ingredient this will be a small piece of heaven on your tongue.

Roll out the pastry and line an oven dish or an ovenproof flan dish with it. Mix the ricotta (and goats’ cheese) , the beaten eggs, salt and pepper and the grated cheese in a mixing bowl. To soften the mixture, you can add the fresh cream. Put the mixture on the pastry in the oven dish, and add some parsley and broad beans if preferred.

Cover the pie with a lid or a ‘trellis’ (pastry strips). Bake the pie at 200° (400°F), or gas mark 6 for about 45 minutes until it’s golden brown and ‘puffed up’. Best to serve with a fresh salad, warm or cold.

Tip: If you want to make a sweet version of ricotta pie, just add grated chocolate and homemade candied peel. Leave out the grated cheese, broad beans and parsley. Serve the pie in slices dipped in sugar.
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