Ingredients: Per 4 servings
- 7 oz all-purpose flour
- 3 ½ oz sugar
- 3 ½ oz butter
- water to taste
- 1 egg yolk
- 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.