Torta Di Pasquetta (The Pasquetta/Easter Tart)

  1. In a bowl, quickly mix together the flour, water, oil and salt.
  2. Transfer the mixture to a work surface.
  3. Briefly work the dough with your fingertips until it forms a ball.
  4. Divide into two balls, one slightly larger than the other (one third to two thirds); shape balls into flattened disks, wrap separately in plastic, and refrigerate for 30 minutes.
  5. Remove the dough from the refrigerator.
  6. On a lightly floured work surface, roll the larger piece to a 14 1/2 inch round, 1/2 inch thick.
  7. Transfer to an 11 inch springform pan, pressing into edges and leaving a 1/4 inch overhang.
  8. Preheat the oven to 350F In a bowl, combine the ricotta, 7 of the eggs, ham, marjoram, salt, and pepper; spoon into the prepared crust.
  9. With the back of a tablespoon, create 6 deep egg-shaped indentations in the filling.
  10. One at a time, crack an egg into each indentation.
  11. Roll the remaining dough into a 11-inch round.
  12. Cover the top of the tart with dough; pinch together the edges and trim any excess dough.
  13. Whisk together the remaining egg with 1 tablespoon water.
  14. Brush the top of the tart with the egg wash and sprinkle with a pinch of salt and cumin seeds.
  15. Bake tart, rotating halfway through, until top is puffed up and golden, 55 to 60 minutes.
  16. Cool in pan on a wire rack for 10 minutes, then remove from the pan and cool on rack to room temperature.

flour, water, extra virgin olive oil, salt, fresh ricotta, eggs, mortadella, fresh marjoram, fresh marjoram, salt, fresh ground black pepper, cumin

Taken from www.food.com/recipe/torta-di-pasquetta-the-pasquetta-easter-tart-365611 (may not work)

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