Torta ta' l-Irkotta - Best Vegetarian Ricotta Cheese Recipe! | CulinaryCreationss

Name: Torta ta' l-Irkotta - Best Vegetarian Ricotta Cheese Recipe! | CulinaryCreationss
Ingredients: For the Puff Pastry:; 2 sheets (approx. 17.3 oz / 490g total) frozen or refrigerated puff pastry (such as Pepperidge Farm), thawed according to package directions; For the Filling:; 2 lbs (approx. 900g) fresh ricotta cheese (whole milk preferred); 3 large eggs, plus 1 for egg wash; ½ cup (approx. 50g) grated hard cheese (Parmesan or Pecorino Romano); 1 cup (approx. 140g) frozen green peas, thawed; 1 cup (approx. 140g) shelled fava beans, fresh or frozen (see notes for substitution if unavailable); ¼ cup finely chopped fresh parsley; ½ teaspoon salt; ¼ teaspoon white black pepper (freshly ground black pepper is best!); For Finishing: 1 large egg, whisked with 1 tablespoon water (for egg wash)

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Discover Torta ta' l-Irkotta, a delicious Maltese savory tart. This vegetarian ricotta cheese recipe uses puff pastry, peas & fava beans. Get the easy steps!

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Ingredients

For the Puff Pastry:
2 sheets (approx. 17.3 oz / 490g total) frozen or refrigerated puff pastry (such as Pepperidge Farm), thawed according to package directions
For the Filling:
2 lbs (approx. 900g) fresh ricotta cheese (whole milk preferred)
3 large eggs, plus 1 for egg wash
½ cup (approx. 50g) grated hard cheese (Parmesan or Pecorino Romano)
1 cup (approx. 140g) frozen green peas, thawed
1 cup (approx. 140g) shelled fava beans, fresh or frozen (see notes for substitution if unavailable)
¼ cup finely chopped fresh parsley
½ teaspoon salt
¼ teaspoon white black pepper (freshly ground black pepper is best!)
For Finishing: 1 large egg, whisked with 1 tablespoon water (for egg wash)