FOR THE CRUST
2 cups all-purpose flour (240 g)
1 pinch of salt
1/4 cup cold unsalted butter, cut into small pieces (50 g)
1/4 cup cold vegetable shortening, cut into small pieces (50 g)
6 tablespoons ice-cold water
Raw kidney beans (to firm the dough)
FOR THE FILLING
2 tablespoons unsalted butter
1 tablespoon olive oil
2 medium onions, finely chopped (240 g)
450g ricotta cheese passed through a sieve
4 eggs at room temperature
Salt, black pepper, and nutmeg to taste
FOR THE PESTO
2 cups fresh basil leaves (160 g)
3 tablespoons pine nuts or almonds
3 cloves garlic
1 pinch of salt
1/2 cup grated Parmesan cheese (60 g)
8 tablespoons olive oil
FOR THE CRUST
2 cups all-purpose flour (240 g)
1 pinch of salt
1/4 cup cold unsalted butter, cut into small pieces (50 g)
1/4 cup cold vegetable shortening, cut into small pieces (50 g)
6 tablespoons ice-cold water
Raw kidney beans (to firm the dough)
FOR THE FILLING
2 tablespoons unsalted butter
1 tablespoon olive oil
2 medium onions, finely chopped (240 g)
450g ricotta cheese passed through a sieve
4 eggs at room temperature
Salt, black pepper, and nutmeg to taste
FOR THE PESTO
2 cups fresh basil leaves (160 g)
3 tablespoons pine nuts or almonds
3 cloves garlic
1 pinch of salt
1/2 cup grated Parmesan cheese (60 g)
8 tablespoons olive oil
PREPARE THE CRUST (the night before): in a bowl, combine the flour and salt
Add the butter and vegetable shortening and mix until you have a coarse crumb mixture
Gradually add the ice-cold water to form a soft dough
Transfer to a clean surface dusted with flour and knead several times
Shape into a ball and wrap in plastic film
Refrigerate for 1 day
Preheat the oven to 180°C (moderate)
Roll out the dough on a floured surface, cover a low-sided removable cake pan, 29cm in diameter
Cover with parchment paper and fill with raw kidney beans
Bake for 10 minutes or until the crust is firm
Remove the parchment paper and the kidney beans
Bake for an additional 15 minutes or until the crust begins to brown
Remove from the oven but do not turn off
PREPARE THE FILLING: in a saucepan, melt the butter with the olive oil, add the onion and cook over low heat until soft, stirring constantly
Let it cool slightly
In a bowl, combine the ricotta cheese, eggs, salt, black pepper, and nutmeg
Mix well
Add the cooled onion and mix until smooth
Spread the filling over the baked crust
Bake for an additional 25-30 minutes or until the filling is set
Use a knife to test if the filling is clean
MAKE THE PESTO: in a blender or food processor, combine the basil leaves, pine nuts or almonds, garlic, and salt
Add the Parmesan cheese and, with the blender still running, add the olive oil in a thin stream
Spread the pesto over the filling
Bake for an additional 5 minutes
Let it cool slightly
Demold and serve warm or at room temperature
Decorate with fresh basil leaves, pine nuts, or almonds
400 calories per serving
