(Tira’pila Thira)
This version honors the layered, cheesy, herb-kissed nature of the original—while using ingredients from your local supermarket. It’s rich, hearty, slightly savory, and just rustic enough to feel like something Farmer Finn would serve with a grunt of approval and a side eye from Hilda.
Ingredients
For the Crust:
- 1 sheet frozen puff pastry, thawed (or 2 if you want a full top crust)
For the Filling:
- 2 cups shredded aged cheddar (or a cheddar–gruyère blend for deeper flavor)
- ½ cup whole milk ricotta or mascarpone (for creaminess)
- ¼ cup heavy cream
- 1 egg
- 1 tbsp chopped fresh chives, green onions, or a mix of herbs (thyme, parsley, rosemary)
- Salt & black pepper to taste
- Optional: a pinch of smoked paprika or nutmeg for added warmth
To Finish:
- A little egg wash (1 egg beaten with 1 tbsp water or milk)
- Honey or fig jam for serving
- Optional: a dusting of flaky salt or a sprig of herb for aesthetic
Instructions
- Preheat Oven to 375°F (190°C)
- Prep the filling
- In a bowl, mix ricotta (or mascarpone), heavy cream, and egg until smooth. Fold in shredded cheese, herbs, and seasoning. The filling should be thick but spreadable.
- Prepare the base
- Roll out the puff pastry slightly on a floured surface and press it into a buttered tart or pie pan (or use a baking sheet for a free-form galette-style). Poke a few fork holes in the bottom.
- Fill and Top
- Spoon the cheese mixture into the center. If using a second puff pastry sheet, drape it over the top and crimp the edges, or just fold the edges up for a rustic look. Brush exposed pastry with egg wash.
- Bake
- Bake at 375°F (190°C) for 30–35 minutes, or until puffed and golden brown. Let it cool slightly before slicing.
- Serve
- Drizzle with honey or spoon on jam. Serve warm, perhaps beside a simple salad, a mug of sanu’noko (beer), or with “Hilda the Yak” playing in the background.
Modern Glanvarian Note:
If Hilda shows up at your door while baking, serve her the first slice. If she doesn’t? Enjoy one on her behalf.
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