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Artichoke Torta in a Flaky Crust

Artichoke Torta in a Flaky Crust

A refined vegetable pie. Thinly sliced artichokes braised with herbs, mixed with ricotta and eggs, baked in a unique ricotta-butter pastry.
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Prep Time 1 minute
Cook Time 45 minutes
Total Time 46 minutes
Servings: 6 servings
Course: Side Dish
Ingredients Method

Ingredients
  

Main Ingredients
  • Filling: 4 artichokes, 3/4 cup ricotta, 1/2 cup parmesan, 2 eggs
  • Aromatics: Onion, carrot, parsley, olive oil
  • Crust: 1 1/2 cups flour, 1 stick butter, 3/4 cup ricotta, 1/2 tsp salt

Method
 

Instructions
  1. Braise sliced artichokes with onion, carrot, parsley until tender. Cool.
  2. Mix with ricotta, parmesan, eggs.
  3. Make dough: Knead flour, butter, ricotta, salt.
  4. Roll out 2/3 dough for bottom/sides of springform pan.
  5. Add filling.
  6. Cover with remaining dough. Seal.
  7. Bake at 375°F for 45 mins.
  8. Serve warm/room temp.

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