Three-cheese pie

Townsville Bulletin - - Taste -

Ev­ery cook needs a night off, so plan ahead with this great dish. It’s not only the fill­ing that’s cheesy – it’s also en­cased in a crumbly cream cheese pas­try. Keep it handy for pic­nics and school lunches, too. Prepa­ra­tion time: 30 - 55 min­utes Cook­ing time: 55 min­utes Serves 6 2 tsp olive oil 200g rind­less ba­con, coarsely chopped 1 leek, pale sec­tion only, thinly sliced 2 tsp chopped fresh rose­mary 650g fresh ri­cotta 40g ( 1⁄ cup) finely grated parme­san

2 3 eggs, lightly whisked

1⁄ cup chopped fresh con­ti­nen­tal pars­ley cream

4 cheese pas­try 115g ( 3⁄ cup) plain flour

4 50g un­salted but­ter, chilled, chopped 125g cream cheese, chilled, chopped 1. To make cream cheese pas­try: process flour and but­ter in a food pro­ces­sor un­til mix­ture re­sem­bles fine bread­crumbs. 2. Add the cream cheese and process un­til mix­ture just comes to­gether. 3. Trans­fer to a lightly floured sur­face. Knead un­til smooth. Cover with plas­tic wrap and place in the fridge for 20 min­utes to rest. 4. To make fill­ing: mean­while, heat oil in a large non-stick fry­ing pan over medium-high heat. 5. Cook ba­con, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til al­most crisp. 6. Add leek and cook, stir­ring, for 2 min­utes or un­til soft. Stir in the rose­mary. Set aside to cool slightly. 7. Pre­heat oven to 200C. Pre­heat a bak­ing tray in oven. 8. Com­bine the ba­con mix­ture, ri­cotta, parme­san, egg and pars­ley in a bowl. Sea­son with salt and pep­per. 9. Roll out the pas­try on a lightly floured sur­face to a 30cm disc. Line the base and side of a round 22cm ( base mea­sure­ment) spring­form pan with the pas­try. 10. Add the ri­cotta mix­ture and smooth the sur­face. Fold in the edge of the pas­try to par­tially en­close the fill­ing. 11. Bake on the pre­pared tray for 45 min­utes or un­til crisp. Set aside for 5 min­utes to cool slightly. Source: Good Taste Recipe by Ali­son Adams Pho­tog­ra­phy by Mark O’Meara www. taste. com. au

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