260 grams of all-purpose flour
60 grams of granulated sugar
¼ teaspoon of baking powder
½ teaspoon of kosher salt
114 grams of cold unsalted butter
1 whole large egg + 2 egg yolks (If you would like a crispier crust, use 2 whole eggs)
1 whole large egg – lightly beaten
9” tart pan with a removable bottom
Preheat oven to 350 degrees Fahrenheit.
Place the flour, sugar, baking powder and salt into a food processor and pulse about 5 times until combined. Cut the butter into 6 pieces and add to the flour. Pulse 10-15 times until the butter is incorporated and the mixture looks powdery or sandy. Add the egg and egg yolks and pulse until the dough comes together. Dump the dough out onto a lightly floured surface and knead 7-8 times to form a smooth dough. Divide the dough into 2 pieces, 2/3 and 1/3. Wrap dough in plastic wrap and place in refrigerator for at least 45 minutes. After chilling, roll the 2/3 piece into a circle 1/8” thick and use it to line the bottom and sides of the tart pan.
Spread the filling in the crust. (See below for filling recipe)
Roll the remaining 1/3 of the dough and any scraps between 2 sheets of parchment paper in the shape of a rectangle 1/8” thick. Place on a sheet pan and put in the freezer for 10 minutes to firm up the dough.
Remove the sheet of dough from the freezer and cut into 1” wide strips. Place 5 strips over the filling spaced evenly apart. The strips should hang over the edge of the pan. Cut off any excess dough even with the edge of the pan and press lightly to adhere to the crust edge. Cut 5 more strips and place them across the existing 5 creating a lattice pattern. Press lightly to adhere to the crust edge.
Brush the top crust with the beaten egg.
Bake for 40- 45 minutes or until golden brown.
Place the tart on a rack to cool about 10 minutes. Remove the tart ring and cool completely.
10 Ounces of Whole Milk Ricotta Cheese (If using fresh cheese drain over night)
2 Whole Eggs
2 Tablespoons of grated pecorino romano cheese
1/4 cup of diced dried sweet sausage
5 slices of prosciutto, cut into pieces
4 ounces of mozzarella cheese - diced
1 Tablespoon of finely chopped fresh Italian parsley
1/4 teaspoon of freshly ground pepper
Place the ricotta cheese in a food processor and mix until smooth. Place in a large bowl.
Whisk in the eggs.
Add the pecorino romano, sausage, prosciutto, mozzarella, parsley and ground pepper and stir to combine.