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Ricotta Torta with Spring Onions


For the crust

1 cup/125 g all-purpose plain flour
tsp salt
⅓ cup/75 g rendered lard or unsalted butter
1 egg
2 tbsp cold water

For the filling

1 lb/455 g fresh sheep, goat or cow's milk ricotta cheese
lb/225 g parmigiano reggiano cheese, grated
1 cup/150 g finely chopped wild spring onions or scallions, washed
1 tsp salt
Freshly cracked black pepper
3 eggs, plus 1 egg yolk for brushing

Makes one 8 in/20 cm torta


To prepare the crust: Line an 8 in/20.3cm springform pan with buttered parchment/baking paper, In a mixing bowl, mix together the flour and salt. Blend in the lard with a fork, In a small bowl, mix the egg with the water, add to the flour mixture, and mix until a ball is formed (This can also be done quickly and easily in a food processor) Wrap the dough in plastic wrap/cling film and chill for at least 1 hour, Rollout the dough to a ⅛ in/3-mm thickness and place in the prepared pan, bringing the dough up the sides of the pan, Prick the bottom of the crust and chill for at least 20 minutes, Preheat the oven to 400°F/200°C/gas 6,

To prepare the filling: In a medium bowl, mix together the ricotta, Parmigiano and onions, Add the salt and pepper, and then add the 3 eggs, Mix well and pour into the prepared crust.

Bake on the middle rack of the oven for 15 minutes and then lower the temperature to 350°F/180°C/gas 4 and bake until golden brown, 30 to 40 minutes more, Just before the torta is done, brush the top edges of the crust with the egg yolk, Let cool on a wire rack for 10 minutes before releasing from the springform pan, Serve warm or at room temperature.

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