Cheese and Prosciutto Torta

Name: Cheese and Prosciutto Torta
Yield: 12
Ingredients: FOR THE DOUGH; 1 1/4 cups all-purpose flour (150 g); 8 tablespoons cold butter, cut into small pieces (120 g); 1 pinch of salt; 3 tablespoons cold water; Cooked beans for firming the dough; FOR THE FILLING; 1 medium onion, finely chopped; 2 tablespoons butter; 2 cups cooked prosciutto, finely chopped (320 g); 1 tablespoon English mustard; 1 tablespoon mustard; 1 medium tomato, firm, peeled, cut into slices; 290 g sliced cheese (16 pieces); Salt to taste

1
2
FOR THE DOUGH
3
1 1/4 cups all-purpose flour (150 g)
4
8 tablespoons cold butter, cut into small pieces (120 g)
5
1 pinch of salt
6
3 tablespoons cold water
7
Cooked beans for firming the dough
8
FOR THE FILLING
9
1 medium onion, finely chopped
10
2 tablespoons butter
11
2 cups cooked prosciutto, finely chopped (320 g)
12
1 tablespoon English mustard
13
1 tablespoon mustard
14
1 medium tomato, firm, peeled, cut into slices
15
290 g sliced cheese (16 pieces)
16
Salt to taste

Ingredients

1
2
FOR THE DOUGH
3
1 1/4 cups all-purpose flour (150 g)
4
8 tablespoons cold butter, cut into small pieces (120 g)
5
1 pinch of salt
6
3 tablespoons cold water
7
Cooked beans for firming the dough
8
FOR THE FILLING
9
1 medium onion, finely chopped
10
2 tablespoons butter
11
2 cups cooked prosciutto, finely chopped (320 g)
12
1 tablespoon English mustard
13
1 tablespoon mustard
14
1 medium tomato, firm, peeled, cut into slices
15
290 g sliced cheese (16 pieces)
16
Salt to taste

Directions

1
MIX THE DRY INGREDIENTS: on a clean surface, mix the dry ingredients with the cold butter or vegetable shortening until it forms a crumbly mixture
2
Make a depression in the center of the mixture and add the water or milk
3
Mix the ingredients with your fingers until the dough is homogeneous
4
Gently knead the dough
5
Shape the dough into a ball, dust with flour, wrap in plastic film, and refrigerate for 1 hour
6
With a rolling pin, roll out the dough directly onto the bottom of a 25 cm (10 inch) diameter ring mold (save some for the sides)
7
If preferred, finish opening the dough by pressing it with your fingers
8
Stack the mold, placing the ring
9
Make small rolls with the remaining dough and place them around the edge of the mold, compressing them
10
Poke the bottom with a fork
11
Cover the entire mass with parchment paper and fill with cooked beans
12
Bake in a moderate oven (180°C), preheated for 15 minutes
13
Remove the paper with the beans and fill
14
MIX THE FILLING: in a pan, fry the onion in butter until it starts to brown
15
Add the prosciutto, English mustard, and mustard
16
Mix well
17
Spread half of this mixture over the pre-baked dough
18
Top with tomato slices seasoned with salt
19
Cut the remaining cheese into triangles and arrange on top of the torta
20
Fill with the rest of the prosciutto filling
21
Bake for 30 minutes in a moderate oven (180°C), until the cheese is melted
22
Unmold and serve warm
23
329 calories per serving