Pizza Rustica

Ingredients for Pizza Rustica

• 160g di farina semplice

• 6 tablespoons cold unsalted butter, cut into 1/2 inch pieces

• 1/4 cucchiaini di sale

• 1/8 cucchiaini di pepe nero macinato fresco

• 3 to 80ml ice water

• 240ml ricotta (preferably fresh or homemade

• 230g )

• 2 uova grandi, leggermente sbattute

• 45ml grated Pecorino Romano

• 160ml coarsely grated aged provolone

• 90g thinly sliced Italian deli meats such as soppressata, prosciutto, capicolla ham, and salami, finely chopped

• 3 tablespoons chopped flat-leaf parsley

• Pepe nero macinato fresco

• 1 (9-inch) tart pan with a removable bottom

• pie weights or dried beans

Blend together flour, butter, salt, and pepper in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 45ml ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.

Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.

Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Wrap dough in plastic wrap and chill until firm, at least 1 hour.

Preheat oven to 191°C with rack in middle.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round (about 1/8 inch thick). Fit dough into tart pan and trim excess, leaving a 1/2-inch overhang. Fold overhang inward and press against side of pan to reinforce edge. Prick dough in pan all over with a fork. Chill pan until dough is firm, about 15 to 30 minutes.

Line shell with foil and fill with pie weights. Bake until edges are pale golden, 18 to 25 minutes. Carefully remove foil and weights and bake until shell is golden all over, about 10 to 15 minutes more. Cool completely in pan, about 20 minutes.

Reduce oven temperature to 177°C. Stir together ricotta, eggs, Pecorino, provolone, meats, parsley, and 1/4 teaspoons pepper. Spread filling evenly in baked shell.

Bake tart until filling is set and pale golden, 30 to 40 minutes. Cool tart in pan on a rack, about 15 minutes, then carefully remove sides of pans and slide the tart off bottom. Serve warm or at room temperature.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.