Torta tal-Irkotta - Maltese Ricotta Pie

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 pound (450g) fresh ricotta cheese 1 pound (450g) fresh ricotta cheese
• 3 large eggs 3 large eggs
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• 1/4 cup (30g) chopped fresh parsley 1/4 cup (30g) chopped fresh parsley
• 1/4 cup (30g) chopped fresh mint 1/4 cup (30g) chopped fresh mint
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 22g, 1g
• Protein: 14g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and cold butter. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
2. 2.
   Gradually add the ice water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a separate bowl, whisk together the ricotta cheese, eggs, milk, Parmesan cheese, parsley, mint, nutmeg, salt, and pepper until well combined.
5. 5.
   Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and press it gently against the sides.
6. 6.
   Pour the ricotta mixture into the prepared pie crust and smooth the top with a spatula.
7. 7.
   Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is set.
8. 8.
   Allow the pie to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Ricotta cheese — Make sure to use fresh ricotta cheese for the best flavor and texture. If you can't find fresh ricotta, you can make your own by combining whole milk and lemon juice or vinegar.
• Fresh herbs — The combination of fresh parsley and mint adds a burst of freshness to the pie. If you prefer different herbs, feel free to experiment with your favorites.
• Nutmeg — A pinch of ground nutmeg enhances the savory flavors of the ricotta filling. Be careful not to add too much, as it can overpower the other ingredients.

Tips & Tricks

• For a crispier crust, blind bake the pastry before adding the filling. Simply line the pie crust with parchment paper, fill it with pie weights or dried beans, and bake for 10 minutes before adding the ricotta mixture.
• Serve the Torta tal-Irkotta warm or at room temperature for the best taste and texture.
• Feel free to add additional ingredients to the filling, such as sautéed onions, garlic, or sun-dried tomatoes, to customize the flavor to your liking.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in the oven or microwave before serving.
• Pair the Torta tal-Irkotta with a fresh green salad for a complete meal.

Serving advice

Serve the Torta tal-Irkotta as a main course accompanied by a side salad or as a delightful snack during gatherings or picnics. It can be enjoyed warm or at room temperature.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped herbs, such as parsley or mint, on top of the pie before serving. This adds a pop of color and freshness to the dish.