Filling
1/2 cup of prosciutto finely chopped (200 g)
1/2 cup of grated cheddar cheese (100 g)
1/2 cup of diced tomato
2 tablespoons of butter, softened
2 tablespoons of chopped fresh parsley
1 tablespoon of dried oregano
4 large eggs, beaten
1 medium onion, finely chopped
Salt to taste
Dough
2 cups of all-purpose flour
3/4 cup of cold unsalted butter, cut into small pieces
2 tablespoons of ice-cold water
Salt to taste
Garnish
Fork-resistant bottom crust, 11.5 inches in diameter
Filling
1/2 cup of prosciutto finely chopped (200 g)
1/2 cup of grated cheddar cheese (100 g)
1/2 cup of diced tomato
2 tablespoons of butter, softened
2 tablespoons of chopped fresh parsley
1 tablespoon of dried oregano
4 large eggs, beaten
1 medium onion, finely chopped
Salt to taste
Dough
2 cups of all-purpose flour
3/4 cup of cold unsalted butter, cut into small pieces
2 tablespoons of ice-cold water
Salt to taste
Garnish
Fork-resistant bottom crust, 11.5 inches in diameter
Filling
In a saucepan, melt the butter over low heat
Add the onion and cook until softened
Remove from heat, add the prosciutto and cheese, and mix well
Add the eggs and salt, mixing thoroughly. Reserve
Dough
Combine flour and cold butter in a bowl
Use a fork to work the mixture into a crumbly texture
Add the ice-cold water and mix until the dough comes together
Form into a ball with the dough
Preheat oven
Roll out the dough on a floured surface to fit a 9-inch round baking dish
Use your fingers or a fork to create small holes in the dough, then bake for 30 minutes or until lightly golden
Fill with the reserved prosciutto and cheese mixture
Bake for 8 minutes or until set but still slightly jiggly
Top with diced tomato and oregano and return to oven
Bake until the filling is set
Garnish with chopped parsley, unmold, and serve.
