10 Jun
2010

TORTA DI PROSCIUTTO, FONTINA, E PERE

Prosciutto, Fontina and Pear Tort
(Adapted from Fabio Campoli, one of Italy’s most famous chefs, celebrity chef on RAI TV )

torta

Shortbread Crust for Torta
Pasta Frolla

NOTE: It could take some practice to perfect this crust.

*2 cups flour – pastry or cake flour works best or sift all-purpose flour
*1/2 cup sugar
*2/3 cup unsalted butter, at room temperature
*1 egg and 1 yolk, lightly beaten with fork
*grated zest of a half a lemon

1. Combine the flour and sugar.

2. Add softened butter using a pastry blender or two forks until butter is well incorporated into the flour and sugar. Add eggs and lemon zest and work well into mixture.

3. Gather dough into your hands and press firmly into a round, slightly flattened shape. Wrap in wax paper and refrigerate for at least one hour. Dough can be kept for several days before using.

4. Dust the top with flour and place wax paper on top before rolling out. Do not overwork or dough may become crumbly.

5. Immediately and carefully transfer to buttered quiche or spring form pan.

torta

The Filling

*6 slices prosciutto
*6 slices Fontina cheese
*1 large pear, ripe and juicy but not mushy, cut into small chunks
*1-2 tablespoons finely diced sweet onion
*5 whole eggs
*1 pint plus 1/2 cup heavy cream (or 1 pint heavy cream and 1/2 cup half and half))
*dash of nutmeg (freshly grated is best)

1. After placing dough into buttered quiche or spring form pan, poke holes into it with fork to prevent bubbling.

2. Line crust with prosciutto, then fontina, then pears.

3. Lightly beat eggs into cream, add onions and nutmeg and pour over ingredients in quiche or spring form pan.

4. Bake in 350 degree oven for 35-40 minutes or until set.

5. Allow to cool to finish setting.

6. Serve warm or at room temperature. Add a green salad and you have the perfect lunch menu.

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