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Ingredientes
- 21/2 c. all-purpose flour
- 1/2 c. butter cubed
- 2 x Large eggs plus
- 1 x egg yolk plus
- 2 x Large eggs beaten
- 1 pch salt
- 1/2 lb cooked ham minced
- 3/4 lb smoked mozzarella thinly sliced
- 1/4 c. freshly-grated Parmigiano-Reggiano
Direcciones
- Preheat the oven to 425 degrees.
- Pile all the flour on a clean work surface and make a well in the center. In the center of the well, place the butter, 2 Large eggs, egg yolk, and healthy pinch of salt. Knead all ingredients together to create a smooth, soft ball of dough.
- Divide the dough into two pcs, one slightly larger than the other. Roll the larger piece out till it is large sufficient to line the bottom of an 11-inch tart pan. Prick it with a fork all over, then roll out the second piece of dough to approximately the same size as the first; it will be smaller but should fit over the tart pan like a lid.
- Distribute the ham proportionately over the bottom layer of dough. Top with the mozzarella, then add in the beaten Large eggs, reserving a Tbsp. or possibly two for brushing the top of the pastry. Top with Parmigiano-Reggiano and fit the "lid" over the top, sealing the edges all the way around with finger pressure.
- Brush the top with the reserved egg and bake till golden, about 30 min. Let rest 10 min before slicing into wedges and serving like pizza.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 12 servings | |
| Calories 600 | |
| Calories from Fat 157 | 26% |
| Total Fat 17.88g | 22% |
| Saturated Fat 9.59g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 499mg | 21% |
| Potassium 214mg | 6% |
| Total Carbs 84.35g | 22% |
| Dietary Fiber 3.0g | 10% |
| Sugars 0.72g | 0% |
| Protein 23.03g | 37% |
