1 2/3 cups all-purpose flour
200 g ricotta or grated Minas cheese, crumbled
1 pinch of salt
1 cup unsalted butter or margarine at room temperature
1 egg yolk
1 2/3 cups all-purpose flour
200 g ricotta or grated Minas cheese, crumbled
1 pinch of salt
1 cup unsalted butter or margarine at room temperature
1 egg yolk
Place the flour, ricotta or Minas cheese, salt, and butter or margarine cut into small pieces in a bowl
Work the ingredients until they form a smooth and pliable dough
Cover the bowl and refrigerate for at least 2 hours
Roll out the dough on a floured surface to a thickness of 1/2 cm
Fold the dough in half and repeat the process
Make a ball
Open 2/3 of the dough and line a refractory mold or tart pan with a diameter of 24 cm
The dough should fall slightly over the edges
Add your desired filling and spread it evenly
With the remaining dough, make the top crust
Place the crust over the filling and press it well onto the edges
Cut out a circle about 2-3 cm in diameter from the center of the top crust
Use any leftover dough to create decorations and garnish with beaten egg yolk using a fork
Finally, bake the pastry in a hot oven (220°C) for 45-50 minutes, or until golden brown.
