Pizza Rustica

Ingredients for Pizza Rustica

• 160g de farinha de trigo

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

• 1/4 colher de chá de sal

• 1/8 colher de chá de pimenta-do-reino moída na hora

• 3 a 80ml de água gelada

• 240ml ricotta (preferably fresh or homemade

• 230g )

• 2 ovos grandes, levemente batidos

• 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 colheres de sopa de salsa de folha lisa picada

• Pimenta preta moída na hora

• 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.

Pré-aqueça o forno a 191°C com a grade no meio.

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.