Torta Rustica Mattutina

Instructions

1. 1

   In a large bowl, combine the flour and 5g of salt. Cut the cold butter into small cubes and add to the flour mixture. Using your fingertips or a pastry blender, work the butter into the flour until it resembles coarse crumbs. Add the egg yolk and cold water, mixing until just combined and a dough forms. Do not overmix. Form the dough into a disc, wrap it in cling film, and refrigerate.

   ~10 min
2. 2

   Chill the pastry dough in the refrigerator.

   ~30 min
3. 3

   Preheat your oven to 180°C. On a lightly floured surface, roll out the chilled pastry dough to a thickness of about 3-4 mm. Carefully transfer the pastry to a 24 cm tart pan (a baking tray with a removable base is ideal). Press the dough gently into the base and sides, trimming any excess. Prick the base all over with a fork. Line the pastry with parchment paper and fill with baking beans or rice for blind baking.

   ~5 min
4. 4

   Blind bake the pastry in the preheated oven for 15 minutes. Remove the parchment paper and baking beans, then bake for another 5 minutes until lightly golden. Remove from oven and let cool slightly.

   ~20 min
5. 5

   While the pastry is blind baking, prepare the filling. In a medium bowl, combine the drained ricotta cheese, diced prosciutto cotto, grated Parmesan cheese, two large eggs, chopped parsley, chopped chives, 2g of salt, black pepper, and grated nutmeg. Mix until all ingredients are well combined.

   ~10 min
6. 6

   Pour the ricotta and prosciutto filling evenly into the blind-baked pastry crust.

   ~2 min
7. 7

   Return the tart to the oven and bake for 40 minutes, or until the filling is set and the top is golden brown.

   ~40 min
8. 8

   Remove the Torta Rustica Mattutina from the oven and let it cool in the pan for at least 10 minutes before slicing and serving.

   ~10 min