Sweet or salted?

28 Sep

Ingredients: Per 4 servings

For pasta

  • 7 oz all-purpose flour
  • 3 ½ oz sugar
  • 3 ½ oz butter
  • water to taste
  • 1 egg yolk

For filling

  • ¾ oz sugar
  • 1 mozzarella cheese
  • ¾ oz grated Pecorino cheese
  • 4 oz ricotta cheese
  • 2 ½ oz Caciotta cheese
  • 2 ½ oz ham
  • 3 eggs
  • extra virgin olive oil to taste
  • salt to taste

Place the flour on a pastry board. Mix with the sugar and shape into a well. Add an egg yolk, a pinch of salt and room temperature butter, cut into small pieces.

Knead until the dough is soft and uniform. Then, shape the dough into a ball and let rest in a cool place covered with a linen or cotton cloth for about an hour.

Pass the ricotta through a sieve and collect in a bowl. Add the caciotta, mozzarella and the ham, all diced. Mix well, then add the sugar, grated pecorino, a whole egg and an egg yolk. Stir well.

Divide the dough into two parts, a larger and a smaller one.

Roll out the dough until 1/10 inch thick using a rolling pin, then cut out two disks.

Grease a tart pan mold and line with the larger disk, so that the dough falls over the edges. Add the filling level off with a spatula.

Cover with the smaller disc and fold the edge of the bottom layer of dough back towards the center of the tart to close. Beat an egg with a spals of water and brush the surface of the tart to seal it and give it an attractive golden color. Bake in a 350° F oven for about an hour and serve.

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Posted by on September 28, 2015 in Uncategorized



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