Torta Rustica
Ingredients:

• 2 1/2 cups all-purpose flour

• 1/2 cup butter, cubed

• 2 eggs and 1 yolk, plus 2 eggs beaten

• 1 Pinch of salt

• 1/2 lb cooked prosciutto or soppressata, cubed

• 3/4 lb Calabro Basket Cheese, cubed

• 1/4 cup freshly grated Calabro Parmesan

 

Cooking Instructions:

1.) Preheat oven to 450°F, pile all flour on a clean work surface and form a well in the center.

2.) In the center of the well, place the butter, 2 eggs, egg yolk, and pinch of salt.

3.) Knead all ingredients together to form a smooth soft ball of dough. Divide the dough into 2 pieces, one slightly larger than the other. Roll the larger piece out until it is large enough to line the bottom of an 11 inch pan.

4.) Prick it with a fork all over, then roll out the second piece of dough the same size as the first, it should fit over the tart pan like a lid.

5.) Distribute the prosciutto over the bottom layer of dough. Top with mozzarella, then add the beaten eggs, reserving a tablespoon or two for brushing.

6.) Top with Calabro Parmesan and fit the lid over the top, sealing all the edges all the way around with finger pressure.

7.) Brush the top with the reserved egg and bake until golden brown, about 30 minutes. Let rest 10 minutes before slicing into wedges and serving like a pizza.
Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup butter, cubed
• 2 eggs and 1 yolk, plus 2 eggs beaten
• 1 Pinch of salt
• 1/2 lb cooked prosciutto or soppressata, cubed
• 3/4 lb Calabro Basket Cheese, cubed
• 1/4 cup freshly grated Calabro Parmesan

Cooking Instructions

1.) Preheat oven to 450°F, pile all flour on a clean work surface and form a well in the center.

2.) In the center of the well, place the butter, 2 eggs, egg yolk, and pinch of salt.

3.) Knead all ingredients together to form a smooth soft ball of dough. Divide the dough into 2 pieces, one slightly larger than the other. Roll the larger piece out until it is large enough to line the bottom of an 11 inch pan.

4.) Prick it with a fork all over, then roll out the second piece of dough the same size as the first, it should fit over the tart pan like a lid.

5.) Distribute the prosciutto over the bottom layer of dough. Top with mozzarella, then add the beaten eggs, reserving a tablespoon or two for brushing.

6.) Top with Calabro Parmesan and fit the lid over the top, sealing all the edges all the way around with finger pressure.

7.) Brush the top with the reserved egg and bake until golden brown, about 30 minutes. Let rest 10 minutes before slicing into wedges and serving like a pizza.