Active Time

　　20 minutes

　　Total Time

　　1 1/2 hours

　　This Italian pie, also known as a torta rustica, is made with an olive-oil crust and can be served for dinner or breakfast the next day.

　　

Ingredients

Makes 12 servings

　　

For the crust:

3 cups all-purpose flour

　　1 tablespoon kosher salt

　　6 tablespoons olive oil

　　2 eggs, beaten and mixed with 6 tablespoons water

　　

For the filling:

5 eggs, beaten

　　1/2 cup grated pecorino

　　1 pound ricotta, excess liquid drained

　　1 cup salami, such as sopressata, sliced or cut into 1/2-inch cubes

　　1 cup shredded mozzarella (or mild cheddar or Gouda)

　　1/2 teaspoon freshly ground black pepper

　　2 tablespoons chopped Italian parsley

　　

Step 1

1. Preheat oven to 400°F.

　　

Step 2

2. Place the flour, salt, and olive oil in a large bowl and work it with your hands until the oil is incorporated and the mixture resembles crumbs.

　　

Step 3

3. Add the egg mixture and toss until the dough comes together in a dry mass. (Add another tablespoon or two of water, if needed.) Knead until just smooth.

　　

Step 4

4. Flatten the dough into a disc; set aside.

　　

Step 5

5. In a large bowl, combine all the filling ingredients except 1 tablespoon of the eggs and 1 tablespoon of the pecorino.

　　

Step 6

6. Line the bottom and sides of a 9-inch-diameter pie dish with 2/3 of the dough (rolled out 1/8 inch thick), allowing for a 1-inch overhang.

　　

Step 7

7. Scrape the filling into the dish and top with the remaining 1/3 of the dough (rolled out to the same thickness). Press the edges together to seal, and cut slits in the top crust.

　　

Step 8

8. Brush with the reserved egg and sprinkle with the reserved cheese.

　　

Step 9

9. Bake for 10 minutes, then reduce heat to 350°F and bake until the top has puffed out, about 1 hour more.

　　

Step 10

10. Let cool 15 minutes before removing from the dish. Serve warm or at room temperature.