2 cups of creamy ricotta cheese (500g)
1/4 cup of lime juice
Salt to taste
1/2 teaspoon of thyme
3/4 cup of olive oil
For the dough
3 1/4 cups of all-purpose flour
1 cup of butter, softened
1/2 cup of water
Salt to taste
For the filling
1 kg of sweet thistle cut into thin strips
2 tablespoons of olive oil
1 medium onion, finely chopped
All-purpose flour for dusting
Butter for greasing
3/4 cup of grated Parmesan cheese, cubed
For brushing
1 egg, beaten
For dusting
1/2 teaspoon of thistle seeds
2 cups of creamy ricotta cheese (500g)
1/4 cup of lime juice
Salt to taste
1/2 teaspoon of thyme
3/4 cup of olive oil
For the dough
3 1/4 cups of all-purpose flour
1 cup of butter, softened
1/2 cup of water
Salt to taste
For the filling
1 kg of sweet thistle cut into thin strips
2 tablespoons of olive oil
1 medium onion, finely chopped
All-purpose flour for dusting
Butter for greasing
3/4 cup of grated Parmesan cheese, cubed
For brushing
1 egg, beaten
For dusting
1/2 teaspoon of thistle seeds
Prepare the dough: place the all-purpose flour on a surface, make a depression in the center and add the butter in small pieces, water, and salt
Mix initially with a fork and then knead with your hands until you get a homogeneous mass
Make a ball, place it in a bowl and let it rest, covered for 30 minutes
Soak the sweet thistle until it becomes soft but still firm
Heat the olive oil, add the onion, sweet thistle, and sauté for 3 minutes, stirring constantly
Season
Roll out two-thirds of the dough on a surface dusted with all-purpose flour and line an opening mold of 24 centimeters in diameter, greased with butter and dusted with all-purpose flour
Distribute the sweet thistle inside the dough, alternating with cheese
Roll out the remaining dough, cover the cake, cut off any excess at the edge, and close it well
Use the leftover dough to create a decoration on the surface
Brush the cake with the beaten egg and spread the thistle seeds on top
Bake in a hot oven (200°C), preheated, for 40 minutes or until the mass is golden brown
Remove from the oven, let it rest for 5 minutes, and unmold
Serve 16 portions.
