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Three-cheese pie
Three-cheese pie
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Indulgent cheesy filling in a creamy pastry - perfect for busy nights, picnics, and lunches.
Ingredients:
  • 9.20 gm olive oil
  • 200g rindless bacon, coarsely chopped
  • 1 leek, pale section only, thinly sliced
  • 2 tsp chopped fresh rosemary
  • 650g fresh ricotta
  • 40g (1/2 cup) finely grated parmesan
  • 3 eggs, lightly whisked
  • 62.50 ml chopped fresh continental parsley cream cheese pastry
  • 115g (3/4 cup) plain flour
  • 50g unsalted butter, chilled, chopped
  • 125g cream cheese, chilled, chopped
Instructions:
  • In a food processor, blend flour and butter until mixture looks like fine breadcrumbs. Add cream cheese and blend until mixture forms a dough. Transfer to a floured surface, knead until smooth, cover with plastic wrap, and chill in the fridge for 20 minutes.
  • Heat oil in a large non-stick frying pan over medium-high heat. Cook bacon until almost crisp, about 5 minutes. Add leek and cook until soft, stirring occasionally for about 2 minutes. Stir in the rosemary and set aside to cool slightly.
  • 1. Preheat oven to 200°C and place the baking tray inside to heat up. 2. Mix bacon, ricotta, parmesan, egg, and parsley in a bowl. Season with salt and pepper. 3. Roll out the pastry into a 30cm disc on a floured surface. 4. Line a 22cm round springform pan with the pastry. 5. Spread the ricotta mixture onto the pastry and smooth the top. 6. Gently fold the pastry edges in to partially cover the filling. 7. Place the pan on the preheated tray and bake for 45 minutes until golden and crisp.
  • Allow to cool for 5 minutes before proceeding.

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