2 cups of wheat flour
1/3 cup of grated Parmesan cheese
1/2 teaspoon of active dry yeast
1 pinch of salt
110g of cold unsalted butter, cut into small pieces
2 large eggs, lightly beaten
For the filling
450g of fresh ricotta cheese
3 large eggs
1/4 cup of grated Parmesan cheese
120g of mozzarella cheese, shredded
120g of thinly sliced prosciutto, finely chopped
2 tablespoons of chopped parsley
Salt and black pepper to taste
Japanese scallions for garnish
2 cups of wheat flour
1/3 cup of grated Parmesan cheese
1/2 teaspoon of active dry yeast
1 pinch of salt
110g of cold unsalted butter, cut into small pieces
2 large eggs, lightly beaten
For the filling
450g of fresh ricotta cheese
3 large eggs
1/4 cup of grated Parmesan cheese
120g of mozzarella cheese, shredded
120g of thinly sliced prosciutto, finely chopped
2 tablespoons of chopped parsley
Salt and black pepper to taste
Japanese scallions for garnish
Process the flour, yeast, salt, and cold butter in a food processor until it forms a crumbly mixture
Add the eggs and process until a dough forms
Turn the dough out onto a floured surface and knead until smooth
Wrap in plastic wrap and let rest for at least 3 days
(Can be stored in the refrigerator for up to 10 days.)
Prepare the filling
In a bowl, mix together the ricotta cheese, eggs, Parmesan cheese, mozzarella cheese, prosciutto, parsley, salt, and black pepper. Reserve
Separate 3/4 of the dough and use it to line a rectangular tart pan with removable sides, greased with butter
Press the edges to seal, then fill with the filling
Work with the remaining dough and roll it out on a floured surface into a thin sheet
Cut strips about 2cm wide and arrange them over the filling
Cut off any excess dough and press gently to adhere
Bake in a moderate oven (180°C) for 35 minutes or until the crust is lightly golden
Remove from the oven, let cool, then garnish with Japanese scallions
Serve.
