Ingredients
- 3 large eggs
- 1/2 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded swiss cheese
- 2 pound ricotta cheese
- 6 tablespoon grated romano cheese
- 1/2 teaspoon black pepper
- 1/2 pound prosciutto, finely diced
- 3 large eggs
- 1/2 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded swiss cheese
- 2 pound ricotta cheese
- 6 tablespoon grated romano cheese
- 1/2 teaspoon black pepper
- 1/2 pound prosciutto, finely diced
- 3 cup flour
- 1 pinch salt
- 2 3/4 cup cold unsalted butter, cut into small pieces
- 1/4 cup ice water
- 1 cup egg yolk, slightly beaten
Preparation
Baking Directions:
To make the cheese filling:Add all ingredients to a large bowl and mix until smooth.
To make the dough:In a large mixing bowl, combine the flour and salt.
Cut in the butter until the mixture resembles coarse cornmeal.
Add the ice water and mix just until the dough comes together.
Wrap in plastic and refrigerate for 30 minutes.
To make the pie:Preheat the oven to 350°F.
Roll out the dough to about 20-inches in diameter.
Grease the pan lightly with butter then line the bottom and sides of a 10-inch springform pan with the dough, making sure that there is extra dough hanging over the sides of the pan.
Put the cheese filling into the pan and fold over the extra dough to cover the filling.
Brush the top of the torta with the egg yolk.
Puncture the crust in several places with a sharp knife and bake for 1 hour, or until the crust is golden brown.
