Three-Cheese Tart with Soppressata
Instructions:
- FILLING
- 1 tablespoon [15 mL] olive oil
- 8 ounces [225 g] soppressata or other dry salami, cut into small dice
- 2 garlic cloves, minced
- 4 scallions, white parts only, minced
- 8 ounces [225 g] fresh mozzarella cheese, cut into 1⁄2-inch [1-cm] cubes
- 8 ounces [225 g] caciocavallo or provolone cheese, cut into 1⁄2-inch [1-cm] cubes
- 1 pound [450 g] ricotta cheese
- 2 eggs, beaten
- Salt to taste
-
PASTRY DOUGH
- 4 cups [960 mL] all-purpose flour
- 1⁄4 cup [60 mL] olive oil
- 2⁄3 cup [160 mL] dry white wine, or as needed to make a smooth dough
- 1⁄4 teaspoon [1 mL] salt
- 1 teaspoon [5 mL] sugar
- 1 egg yolk mixed with 2 tablespoons [30 mL] cream, for egg wash
- Freshly ground black pepper
- Scallion greens, cut into thin curls, for garnish
- ADVANCE PREPARATION
- For the filling, heat the oil in a skillet over low heat and sauté the soppressata for 5 minutes, or until the fat is rendered and the soppressata is lightly cooked.
- Stir in the garlic and scallions and cook until the scallions are
soft. Allow to cool to room temperature. Once cooled, add
the mozzarella, caciocavallo, and ricotta cheeses, the eggs,
and the salt and mix very well. Reserve. (The filling may be
made one day in advance and refrigerated.)
- PREPARATION OF THE DOUGH
- For the dough, make a mound of the flour with a well in the center. Add the oil, wine, salt, and sugar and gradually incorporate the flour into the liquid, forming a ball. Knead the dough for 5 minutes, or until smooth and elastic. If using a processor, add the flour to the workbowl.
- Mix the oil, wine, salt, and sugar together. Add this mixture gradually as the processor is running, forming a ball. Remove the dough to a floured surface and knead for 2 minutes.
- Line a 10-inch [25-cm] springform pan with parchment and set aside.
- Divide the dough into 2 equal portions. Roll 1 piece of dough into a 16-inch [40-cm] circle, and line the springform pan with the rolled pastry, pressing the dough into place against the sides and bottom. Add the filling mixture and smooth the top.
- Roll the remaining piece of dough into a 12-inch [30-cm] circle,
and cut into strips 3⁄4 inch [2 cm] wide. Weave a lattice
topping with the dough strips. Brush the top with egg wash.
- COOKING METHOD
- Bake the pie at 375°F [190°C] for 11⁄2 hours, or until the crust
is golden brown and the filling is set. Remove the sides of the
springform pan and allow to cool.
- SERVICE
- Serve a slice of the tart, topped with a twist of black pepper and garnished with green onion curls. This tart may be served hot, at room temperature, or cold.
- Bake the pie at 375°F [190°C] for 11⁄2 hours, or until the crust
is golden brown and the filling is set. Remove the sides of the
springform pan and allow to cool.